Blueberry Lemon Cheesecake

Delicious, creamy, tangy, sweet and….Blueberries and lemon….does anything else need to be said?? This combination is one of the absolute BEST and perfect for spring!

Yield: makes 12 cupcake size cheesecakes

Ingredients

Base/Crust

• 100g Shredded Coconut
• 50g Almond Meal (ground almonds)
• 230g Dates
• 1 Tbs Lemon Juice
• Zest of 1 lemon

Filling

• 350 g raw cashews – about 2 cups, soaked for atleast 4 hours
• 270 g Blueberries – frozen
• 1/4 cup lemon juice
• 80g Brown Rice Syrup
• 1/2 cup coconut oil

Instructions

Base/Crust

1. Put all your ingredients in your food processor and blend until a dough like consistency forms.
2. Press equal amounts of base into each mold then freeze.

Filling

1. Blend on high in your blender until smooth and creamy; add the coconut oil last.
2. Blend until smooth, then add the coconut oil.

Assembly

1. Divide the mixture between the molds and stick a blueberry in the top.
2. Move to the freezer to set, for at least 3 hours. Remove from the molds and allow to defrost before eating.