Blueberry Cheesecake (vegan)

This gluten-free, dairy-free and refined sugar-free cheesecake is very easy to make. Great healthy treat for Christmas day – our favourite!

INGREDIENTS:

Base:

• 1 cup almonds
• 1 cup desiccated coconut
• 12 dried apricots or cranberries
• A little extra coconut oil for the tin

Filling: 250g cashews

1/2 cup coconut oil

2 cups blueberries

1/3 cup maple syrup (you can use coconut nectar, agave, honey or rice malt syrup if you prefer)

STEPS:

1. Pop your almonds, desiccated coconut and dried apricots into your blender and blend on a low speed until the mixture becomes slightly sticky. You want it to hold together when you press a small amount between your thumb and forefinger.
2. Press into the base of a 20cm spring form tin which has been lightly greased with coconut oil.
3. Put your cashews into your blender and blend on a low speed until they have become a nut butter consistency.
4. Add the rest of the filling ingredients and blend on a medium speed until smooth and silky.
5. Pour into your tin and refrigerate overnight or until set. Or if you’re in a hurry, you can freeze it for a couple of hours.