Raw Blueberry and Cardamom Cheesecake ★★★★★1 review

Recipe:

Crust:

• 1 1/2 cup walnuts
• 1 tsp ceylon cinnamon
• 1/2 tsp cardamom
• pinch of salt
• 7 fresh dates, pitted

Filling:

• 240 g (2 cups) cashews (soaked overnight in cold water or in hot water for 30 min)
• Juice of one lemon
•  1 cup wild blueberries
• 1/2 cup coconut or almond milk
• 2/3 cup coconut oil, melted
• 5 tbsp agave or maple syrup
• 2 tbsp fresh thyme leaves
• Pinch of salt

Method:

1. Add walnuts, cinnamon, cardamom and salt into food processor and pulse until crumble. Add dates. Blend until you get a sticky dough.
2. Line a cake tin with baking paper and press the dough to the cake tin. Place it in the freezer while making the filling.
3. Drain soaked cashews and add them to a blender. Add all other ingredients and blend for a few minutes, until creamy and smooth. Taste and adjust the flavor if needed.
4. Pour the filling on top of the crust. Into freezer for 5-6 hours until the filling has set.
5. Let the cake sit on the table for about 20 min before serving.
6. Store in fridge for couple days or up to a month in the freezer.

Find Anniina on Instagram @anniinaskitchen