Paleo Blueberry Cheesecake

prep time:1 min
cook time:
ready in:2 min
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  • Crust: 1 1/2 cups walnuts, 1/3 cup raw cacao powder, 3/4 cup unsweetened desiccated coconut, 100 grams pitted dates (soaked in boiling water for at least 10 minutes + drained), 1 tbs. melted coconut oil, 1 tsp. vanilla extract
  • Filling: 2 cups raw cashews (soaked in water for at least one hour + drained), 400 mls coconut milk, 1 tbs. vanilla extract, 3 tbs. powdered stevia, 1 tbs. melted coconut oil, 2 cups fresh or frozen blueberries
  • Line the base of a 24 cm spring form cake tin with baking paper. Start with the base. In a food processor (we use our Vitamix), place the walnuts, raw cacao powder + desiccated coconut. Whiz these ingredients until a fine meal forms. Transfer the meal into a large mixing bowl, leave this for now. Drain the soaked dates + place them into the food processor, along with the coconut oil + vanilla extract. Whiz these ingredients until a smooth paste forms. Transfer the paste into the mixing bowl with the meal + mix together (you may need to get your hands dirty for this job!). Once it’s all combined, press the base into the cake tin, making sure you press it out evenly, covering the entire base. Place this into the freezer.
  • Now for the filling (you will need to rinse the food processor). Drain the cashews + place them into the food processor. Whiz these until a crumbly, buttery paste forms. Now add the coconut milk, vanilla extract, Natvia, melted coconut oil + blueberries. Whiz on high speed for around 2 minutes or until completely smooth. Take out the base from the freezer + pour the filling on top of the base (shake the tin carefully to even out the top). Place the cake into the freezer for around an hour. Take the cake out of the freezer + let sit for 30 minutes. Rub the outside of the cake tin with a hot cloth + release the spring form slowly (you may need to run a knife around the edge). Cut into slices with a hot knife! We enjoyed ours with pureed blueberries!Store the remainder of your delish paleo blueberry cheesecake covered in the fridge for a week. It can also be stored in the freezer + thawed out when it’s time for cake (when isn’t it time for cake?!).