Blue Berry Cashew Cheese Cake
My first attempt at making a dairy free, gluten free raw cheesecake. Im in love! Watch out as I experiment with new flavor combinations of this. Its far to easy to not give a try.
INGREDIENTSBase Layer 1 cup shredded coconut 2 cups dates 1 cup almond flour <span1/2 cup coconut oil/butter Cream Layer 2 cups cashews soaked in water overnight 1 banana 1/4 cup coconut oil 1 tsp vanilla extract 1 tablespoon honey Berry Layer 2 cups blue frozen berries 1/2 coconut oil 1 cup dates
Line the base of cheese cake dish/expandable cake tin with baking paper and grease the sides with coconut oil.
In a food processor blitz up the dates into a crumb and combine with all other base ingredients. Using your hands mix to combine then press firmly into tin.
Drain cashews and rinse well, then place all the ingredients into a blender or food processor and blend until smooth. Pour over the base layer.
Defrost the berries and place all the ingredients into a blender and blitz up to a smooth paste and pour over middle layer.
Cover with gladwrap and place in freezer for 2 hours until firm.
Keeps well, great straight out of the freezer, or leave out for 20 minutes to soften before serving.