Central Coast Home & Lifestyle Spring 2020

RAW BLUEBERRY AND MACADAMIA CHEEESECAKE

1. Soak the macadamias in water for at least 2 hours, or preferably overnight. Grease a 20 cm spring-form cake tin with coconut oil. 2. Put 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. 3. Drain themacadamia 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. 4. Add 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, smooth and level the top with a spatula. 5.Cover with plastic wrap and to set in the fridge for at least 2 hours. Decorate with extra blueberries or raspberries, if desired. This cheesecake will keep for a few days in the fridge.

Makes about 10 slices 2 cups raw macadamias 1/2 cup maple syrup juice of 1 lemon 3/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 1 cup fresh or frozen blueberries fresh blueberries or raspber- ries, to garnish (optional) Nutty coconut base 1 & 1/2 cups raw walnuts or almonds 5 dates, pitted 1/4 cup desiccated coconut 1 tablespoon maple syrup

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