Raspberry and Blueberry Vegan Cheesecake
- 160g raw almonds
- 1 cup of desiccated coconut
- 6 dates pitted
- pinch of salt
- 1 1/2 tablespoons of coconut oil
- 450g of raw macadamia nuts
- 150g frozen organic blueberries
- 150g frozen organic raspberries
- 1/2cup lime juice
- 1 teaspoon salt
- 2/3 cup rice syrup
- 1 tablespoon of vanilla essence
- 1 cup of melted coconut oil
- blueberry, mint or raspberry to decorate
Soak the macadamia nuts over night and give them a rinse in the morning. Grease a 20cm spring form cake tin and line with baking paper. Start with the base - process almonds and coconut in processor then add dates, salt, coconut oil and further process until mixture sticks together. Press into tin firmly and refrigerate for 1 hour or until firm.
Blend the berries in clean food processor until smooth. Pass the pureed mixture thru a sieve to remove any little seeds. Set aside.
Combine in the food processor macadamia nuts, lime juice, salt, rice syrup and vanilla. It should be a creamy texture. Add the coconut oil and process til all is combined. Divide the mixture into two. Half is processed with the berry mix. Pour the plain mixture into almond base. Next pour in the berry coloured mixture on top. Place in freezer for 4 hours or until firm.
To serve remove from tin and put in the fridge to thaw. I have tried this recipe twice and served it frozen and thawed. Both are very nice. It will last in the fridge for 1-2 weeks and 3 months in the freezer.