BLUEBERRY LEMON CHEESECAKE RAW

NGREDIENTS

• For the base:
• 50g rolled oats
• 8 dates, pitted
• 25g sultanas
• 10g sunflower seeds
• 1 tbsp maple syrup
• Zest of 1 organic, unwaxed lemon
• Pinch of Himalayan pink salt
• For the filling:
• 75g cashews (pre-soaked in water for at least an hour)
• 100g fresh blueberries
• 1 tsp maple syrup
• Juice of 1 organic, unwaxed lemon
• Seeds of 2 cardamom pods
• To decorate:
• 50g fresh blueberries
• Fresh mint leaves (optional)

METHOD

1. Begin by making the base. Heat a large pan to a medium temperature and gently toast the oats for about 5 minutes, stirring occasionally. There should be a delicious - but not burning! - aroma.
2. Combine the oats with the rest of the base ingredients in a food processor. Pulse on a low speed until all the ingredients clump together, but retain a nice texture.
3. Line a 10cm flan tin with foil.
4. Scoop out the base mixture and press down evenly into the tin. Place in the freezer.
5. To make the filling, start by processing the cashews until you have a smooth paste. Next, add 50g of blueberries and the remaining filling ingredients to the processor and blitz until combined.
6. To assemble, scatter the other 50g of blueberries over the base and then pour on the filling. Smooth over with the back of a spoon, ensuring it goes right up to the edges of the tin.
7. Decorate with more blueberries and a sprig of mint.
8. Freeze, for at least an hour, until needed.

NOTES

The longer you soak the cashews, the smoother (and easier on your food processor) they will be.
Transfer to the fridge a little while before serving to aid slicing.