Blueberry & Lemon Cheesecake

Delicious, creamy, tangy, sweet and….Blueberries and lemon….do I really need to explain it? Its amazing I love it and you will too.14249845_1755109778104116_2526718426115182440_o

Makes 12 cupcake size cheesecakes.


Put all your ingredients in your food processor and blend until a dough like consistency forms.

100g Coconut

50g Almond Meal

230g Dates

1 tbs Lemon Juice

Zest of 1 lemon

Press equal amounts of base into each mold then freeze.


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

350 g Cashews – about 2 cups, soaked for atleast 4 hours

270 g Blueberries – frozen

1/4 cup lemon juice

80g Brown Rice Syrup

Blend until smooth, then add the coconut oil.

1/2 cup coconut oil

Divide the mixture between the molds and stick a blueberry in the top.

Move to the freezer to set, for atleast 3 hours.

Remove from the molds and allow to defrost before eating.






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