Raw Blueberry Macadamia Cheesecake

Directions:

• 1Soak the macadamias in water for at least 2 hours, or preferably overnight.
• 2Grease a 20 cm spring-form cake tin with coconut oil.
• 3Put all the coconut base ingredients in a food processor and grind together until the mixture resembles a sticky crumble. Press the mixture firmly into the cake tin and set aside.
• 4Drain the macadamia nuts and place in a high-speed blender with the maple syrup, lemon juice, coconut oil and vanilla. Blend to a thick, creamy consistency, then pour half the macadamia mixture into the cake tin. Pop this in the fridge for a few minutes just to allow this first layer to set.
• 5Add the blueberries to the remaining mixture in the blender. Blend on high speed until the mixture is a vibrant purple colour and the blueberries have dissolved. Pour the mixture into the cake tin, smoothing and levelling the top with a spatula.
• 6Cover the cake and leave to set in the fridge for at least 2 hours. Decorate with extra blueberries or raspberries, if desired. Cut into slices to serve. This cheesecake will keep for a few days in the fridge.

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