Lavender blueberry cheesecake
1/3 cup macadamias
1/4 cup buckinis
1/4 cup desiccated coconut
5 medjool dates
Dash of filtered water
1 cup cashews (soaked for 3-6 hours)
1/2 cup coconut cream
1/4 cup lemon juice
1 1/2 tbsp lemon zest
1 tbsp lucuma powder (optional)
1 tbsp coconut nectar (or raw honey)
1 1/2 tbsp coconut oil, melted
1 drop lavender oil*
*Be careful not to put too much and ensure it is organic food grade.
1 cup frozen blueberries
1/2 cup orange juice
1 tbsp raw honey (or coconut nectar for a vegan alternative)
1/2 tsp vanilla essence
- Combine all ingredients for the base in a high power blender and blend until smooth, add a dash of water if required.
- Press into the base of a greased and lined spring form cake tin and place in the freezer while you make the filling. Drain and rinse cashews.
- Clean the blender and then place in all filling ingredients. Blend until smooth and creamy (this takes a few minutes).
- Meanwhile, prepare coulis. Simply combine all ingredients in saucepan and place over low-medium heat for 5-10 minutes. Allow to cool.
- Strain the ‘coulis’ and pour 3-4 tbsp of the juice into the blender, blend for a further minute or so.
- Spoon the filling on top of the base and place in the freezer. Leave to set for 4-5 hours or overnight.
- Place in the fridge 1-2 hours prior to serving to thaw.
- Top with fresh blueberries (optional) and serve.
Want to know some of the health benefits of cashews?
Many people avoid cashew nutsd due to their calorie and fat content. However, cashews are very nutrient dense and the fats are predominantly mono-unsaturated oleic and palmitoleic acids, beneficial for cardio-vascular health. This is due to their ability to reduce triglycerides and improve cholesterol ratios. Epidemiological studies show that those who consume a variety of nuts have a reduced risk of coronary heart disease.