Raw & Non-Dairy Blueberry 'Cheesecake'

Blueberry filing and yummy

 Raspberry flavour

Crust

• 1 cup walnuts
• 1 cup pine nuts
• ½ cup pitted dates
• ½ cup fresh moist coconut shreds

Filling

• 4 cups cashews
• 2 cups fresh or frozen blueberries or raspberries
• ½ cup fresh lemon juice
• ¾ cup raw unfiltered honey
• ½ cup raw coconut butter (or oil in room temperature)
• Vanilla beans from 1 vanilla pod
• ½ teaspoon Celtic fine sea salt 

Making the Crust

• Place all crust ingredients in a powerful blender and process until crumbly. 
• Spray or oil the base and sides of a pie plate or any spring form or loose base round/square pan with extra virgin olive oil.  
• Press mix evenly on base to form a crust.

Extracting the Vanilla Beans

• With a sharp knife, cut one end of the pod and slice straight down the length of the pod.
• Use a spoon to scrap the pasty beans along the pod. 

Prepare the Filling 

• Place all filling ingredients in a powerful blender to process this filling.  Blend until smooth and creamy. I find blending the berries first makes blending the rest of the ingredients easier.
• Pour onto crust, until the pie plate is filled evenly. 
• Cover with glad wrap or tin foil and place in freezer until firm.  

Tips 

• You can use any other raw nuts and dried figs or raisins for crust.  They taste equally yummy! 
• You can buy from a health shop organic Melrose raw coconut oil (butter) which is virgin cold pressed and unrefined.
• I find the McKenzie’s moist coconut flakes the best.
• Use muffin tins for variation.  
• I find allowing the cake to chill for 2-3 mins at room temperature makes it easier to cut with a sharp knife when serving.
• Return any left over to freezer and keep covered.

©Joy Madden May 2012