Vegan Cashew, Almond and Coconut Raw Cheesecake
65g Cashew Nuts
55g Flaked Almonds
55g pitted Dates or Sultanas
Juice of ½ Lemon
75g set Coconut Oil
40g set Maple Syrup
1 tsp Almond Essence
8g Icing Sugar
Juice of 1 Lime
1 x 12/14cm springform tin
Soak the cashew nuts in some cold water overnight or for 8 hours.
To make the base, line the base of the tin with some non-stick baking parchment. Chop up the dates or sultanas and put into a food processor along with the flaked almonds and 20g coconut oil. Process until you have a crumb mixture.
Press this into the base of the tin, using the back of a spoon to push down. Put into the fridge to set.
To make the filling, drain the cashew nuts and pat dry with a cloth. Put them into a food processor along with the remaining coconut oil, maple syrup, lemon juice and the almond essence. Process until smooth.
Take the tin from the fridge and spoon the mixture on top of the crumb base. Put back into the fridge to set.
Meanwhile, liquidise the blueberries, icing sugar and lime juice together to make the sauce. Drizzle the sauce on top before serving.