Blueberry Vegan Cheesecake

Vegan Blueberry Cheesecake

as served at Ian Gawler’s last Meditation in the Forest Retreat
[Gluten Free, Vegan, Sugar Free]


For the base:
1 cup raw, organic Almonds
¾ cup organic, Medjool Dates
1 tbsp. organic Quinoa Flakes

For the filling:
1.5 cups raw Cashews or Macadamias
2 tbsp. melted organic Coconut Oil (+ extra for greasing)
¼ cup Lemon Juice
½ tsp. organic Vanilla Powder
¼ tsp. Sea Salt
1 punnet organic Blueberries
Optional: extra Blueberries for serving


For the base:
1) Grind almonds in a food processor until very fine. Add the remaining ‘base’ ingredients and process until well combined and sticky.
2) Lightly grease springform tin with extra coconut oil. Add ¾ of the base mixture, and – using wet hands – press mixture firmly into the bottom and sides of the tin. Place the springform tin in the freezer while prepping the filling.

Next, for the filling:
3) Clean food processor, then grind cashews or macadamias until very fine. Add the remaining ¼ (almond/date/quinoa) base mix, along with the remaining ‘filing’ ingredients, and process until smooth and creamy.
4) Pour filling mixture over the base, and freeze until very firm (4-6 hrs).
5) 1 hour before serving, take the cake out of the freezer, cut into small serving sizes and refrigerate until ready to serve.