Blueberry coconut ‘cheese’ cake

I love blueberry cheesecake and I love this vegan version with coconut!

I N G R E D I E N T S (About 8 portions)
CRUST
120 g Medjool dates
125 g almonds
50 g coco rape
2 tbsp coconut oil

FILLING
450 g soaked cashews
400 ml coconut cream
9 tbsp agave syrup
2 tbsp coconut rape
Juice of 1 lime

G A R N I S H
Blueberries
Coconut rape
Lime

D I R EC T I O N S

CRUST

Line a round spring form with coconut oil or parchment paper.
Remove pits from dates and mix all the ingredients in the food processor, mix until you have a sticky mixture.
Spread the mixture.

FILLING
Soak te cashews in water for at least 4 hours (preferably overnight).
Mix the cashew nuts in the food processor together with the coconut cream, agave syrup, coconut rape and lime juice until you obtain a smooth mixture.
Divide the filling in two.
Put one part of the filling on top of the almond crust.
Mix the other part with the blueberries.
Put this part on the white cashew filling.
Put the cheesecake in the fridge for at least 30 minutes.
Garnish with extra blueberries or coconut rape.

G O O D   F O R   Y  O U
Antioxidants
No dairy-tummy!

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