Raw Blueberry Cheesecake

This cheesecake is no ordinary one. It tastes just as good if not even better than your regular cheesecake. It’s no-bake, gluten-, dairy-, refined-sugar-free and vegan and is sure to be a hit among your guests. Offer them a slice to try and look out for their surprised expressions when you tell them that it’s a healthy treat!

Indulge without guilt in this cake filled with pure goodness with nutrient-rich buckwheat, coconut oil, sunflower seeds and more. Remember to share the love!

Ingredients

Crust

• 1 cup lightly roasted buckwheat
• 1/2 cup sunflower seeds
• 1/4 cup coconut flakes
• 1 1/4 cups dates or organic raisins soaked in hot water for 5 mins then drained
• 2 tablespoons coconut oil
• Pinch of sea salt

Filling

• 2 1/2 cups cashews (soaked overnight and drained)
• 150ml almond milk or yoghurt
• 2 tablespoon coconut oil
• 1/2 cup pure maple syrup or honey
• Zest of 1 lemon
• Juice of 1/2 lemon
• Pinch of sea salt
• 1/2 cup blueberries

Method

1. Soak cashews in a bowl of clean water overnight.
2. Line a 20cm springform pan with baking paper and set aside.
3. Set aside half cup of buckwheat and a quarter cup of sunflower seeds. In a food processor, blend the rest of the crust ingredients.
4. Add the remaining buckwheat and sunflower seeds into the mixture, and line it on the springform pan. Press the mixture onto the pan firmly.
5. Blend all filling ingredients in the food processor until smooth and creamy. This can take up to 15 minutes.
6. Pour the mixture onto the base of the pan and decorate with more buckwheat, lemon slices, blueberries and your desired toppings.
7. Leave to set in the freezer for 3-4 hours.
8. Serve cold, but not frozen.