Easy lemon and blueberry cheesecake. All vegan, gluten-free and refined sugar free. Have a look at the recipe now!
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.
Add the dates and mix again.
Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.
Note: I've used my blender for the filling to get this super creamy texture. This is the one I'm using.
Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
Take the cake pan and add 250 g of the fresh blueberries on top.
Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer about 1,5 hours prior to eating. Decorate with the remaining 100 g blueberries.
This cake holds up to 6 months once its frozen.