30 Sep dairy free blueberry cheesecake
Gluten Free, Dairy Free, Cane Sugar Free
A very good friend of mine had a milestone birthday complete with a big party in Brunswick Heads last week, and a bunch our old crew from Melbourne came up to celebrate. It’s fair to say that most of them don’t avoid gluten, dairy or sugar. So I decided to put one of my dairy free cheesecakes to the ultimate test… with a bunch of “normal people”… eek! And the result? It was loved by both children and adults alike. Success!
1 cup almonds
1 cup dessicated coconut
12 dried apricots
a little extra coconut oil for the tin
1/2 cup coconut oil
2 cups blueberries
1/3 cup coconut nectar (you can use agave, honey or rice malt syrup if you prefer)
Let’s do this!
Pop your almonds, dessicated coconut and dried apricots into your Optimum 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.
Press into the base of a 20cm springform tin which has been lightly greased with coconut oil.
Next, put your cashews into your Optimum blender and blend on a low speed until they have become a nut butter consistency.
Add the rest of the filling ingredients and blend on a medium speed until smooth and silky.
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.
P.S. I can’t take credit for this photo – the camera was being passed around from person to person but I’m pretty sure it was my friend Roz who took this shot… thanks Roz!