(Yields: 1 cake, Serving: 4, Prep time: 20 mins)
- 1 cup raw cashews
- 1 tablespoon shredded coconut
- 2 tablespoons pineapple preserve (recipe here*)
- 2 teaspoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 cup blueberries
- 1/4 cup mixed almonds and pecans
- 1 cup instant oatmeal
- 1 tablespoon raisins
- 1/4 cup almond milk
Prepare the main ingredients:
Make the crust by adding the almonds, pecans, oatmeal, raisins and almond milk in the blender.
Blend until it’s sticky and smooth.
Spoon it out and press it on the base of a cheesecake mold. (I didn’t have one so I had to use a regular bowl)
Make the filling now by combining raw cashews, shredded coconut, pineapple preserves (you can use other fruit sauces too, such as green grape sauce) and lemon juice.
Blend until it’s relatively smooth, then add the olive oil.
Blend again until it’s smoother.
Finally, add the blueberries and blend.Now, it should be very creamy.
Spoon it on the top of the crust.
Either put it in the freezer for a couple of hours or in the fridge for a day.