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Vegan cashew and blueberry cheesecake

Ingredients

Crust

3/4 cup almond flour

1/2 cup coconut flour

2 tbsp maple syrup

4 tbsp coconut oil, melted

1/2 tsp vanilla bean extract

pinch of salt

Cheesecake filling

1 cup of fresh blackberries

1 cup of cashew nuts, soaked overnight

1/4 cup maple syrup

2 tbsp full fat coconut milk

1 tbsp freshly squeezed lemon juice

pinch of salt

Method

Pre-heat oven to 180C.  Grease tart tins or use silicone ones.  Set aside.

Combine all crust ingredients and mix until combined. The oil should coat the mixture well. Firmly press into the bottom and up the sides of the tart tin.  Bake for 15 mins.  Transfer to a wire rack and let cool.

Add coconut milk, maple syrup, blackberries, soaked cashew nuts, lemon juice, salt in a food processor and process until smooth.  Pour mixture onto cooled tart base.  Place in freezer until solid, or for about 2-4 hours

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