Raw Blueberry Cheesecake

This is the perfect summer dessert... it is gluten free, dairy free and vegan.. its absolutely heavenly. 

Serves 10

Ingredients

For the base:

1 and a 1/2 cups of almonds
2 and a 1/2 cups of dates

For the middle:

2 cups of soaked cashews nuts ( soak them for 4 hours before to start )
2 frozen over ripe banana's ( Freeze for 3 hours before to start )
1/2 cup of maple syrup
1/3 cup of apple juice
1 tsp cinnamon 

For the top:

1 cup of freshly frozen blueberries ( Freeze for 3 hours before to start )
1 cup of strawberries
1 frozen banana
4 dates
1 tbsp maple syrup
1 tsp cinnamon 

Once you have frozen the fruit and soaked the nuts for the right amount of time then you can start...

Recipe

The base: 

1. Put the almonds into a food processor and blend for a minute or so until the nuts are nicely crushed. Once this has happened add the pitted dates and blend again until a sticky mix forms. 

2. Press this into the bake of the cake tin ( with a removable side) and place in the freezer. 

Middle layer:

1. Put 2 cups of soaked cashews nuts (soaked), 2 frozen over ripe banana's ( Frozen ), 1/2 cup of maple syrup, 1/3 cup of apple juice, 1 tsp cinnamon into a food processor and blend until smooth and creamy. 

2. Take the base layer out of the freezer and pour three quarters of the mix over it before putting the cake back into the freezer - keep the final quarter of the mix in the processor as it is needed for the top layer.

3. Wait 20 minutes until the middle layer has set in the freezer.

Top layer:

1. Add the 1 cup of freshly frozen blueberries, 1 cup of strawberries, 1 frozen banana, 4 dates, 1 tbsp maple syrup, 1 tsp cinnamon to the blender combined with the mix from the middle, blend until smooth and then pour over the middle layer. 

2. Place the cake back into the freezer to set for two hours before serving. 

You will need to remove the cake from the freezer and allow it to warm up for a 10 minutes before you serve it. 

Then ENJOY!!