Raw Blueberry Cheesecake



  • 2 cups ground almond flour

  • 1/4 tsp baking soda

  • 1/4 tsp Himalayan salt

  • 1/2 tsp cinnamon

  • 3 tbsp rice malt syrup

  • 5 tbsp coconut oil

  • 1 tsp vanilla extract

  • 3 pitted dates, soaked overnight


  • 2 cups of cashews, soaked overnight, drained

  • 1/2 freshly squeeze lemon juice

  • 1/2 tsp Himalayan salt

  • 1/3 cup coconut oil

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

Note: Cashews and dates can also be soaked in boiling water in the morning, for at least an hour.


1. Line a square pan with baking paper

2. In a small bowl, combine all the base ingredients until it forms a dough ball. Place the ball into the lined pan. Lay an extra sheet of baking paper on top of the mix to stop the mix from sticking your fingers. Press the dough firmly and evenly into the base lined pan. Place aside in the fridge for an approximate of 25-30 minutes.

3. In a food processor, blend all the filling ingredients together until smooth. Once the mixture is cooled and set, pour the filling mixture on top and evenly spread it out. Place again in the fridge to firm up, for at least 45 minutes to 1 hour.

4. Cut into square slices and serve chilled.

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