Blueberry Cashew Cheese Cake

Blueberry Cashew Cheese Cake

 

   

Ingredients

Base:

 1 cup almonds

 1 cup soft dates

 ½ tsp Himalaya salt

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Filling:

 2 cups cashew nuts (best if soaked in water for 2-4 hours)

 1 cup coconut oil

½ cup water

1/3 cup of liquid sweetener (coconut nectar, agave, honey etc.)

  8 drops of vanilla extract (my favourite is from Medicine Flower and tastes amazing) or ½  tsp. vanilla powder

 ½ tsp Himalaya salt

 200 gr blueberries (either fresh or frozen)

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Sauce:

 200 gr fresh blueberries

 4 tbsp sweetener of choice (coconut nectar, coconut palm sugar, agave, honey etc.)

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Directions

Base: 
Put all the ingredients into the food processor and mix until the dough sticks together. Use a silicone cake tray and press the dough firmly and evenly into it. 

Filling:
Everything put into the blender, except for the berries, and blended until smooth. Carefully mix the blueberries in with a spoon or a spatula, then pour the mix on top of the base. Put the cake in the freezer for a minimum of 8 hours but remove from freezer 1-2 hours before serving. It’s best to remove the silicone tray right away, while the cake is frozen so you can easily put it on a serving plate. 

Sauce:
Put the berries with the sweetener in a blender and blend until smooth. Kept on the side and poured over each slice of cake before serving.

Enjoy!