Raw Lemon Cheesecakes with Blueberry Chia Jam

Overview

  • 50 min
  • Serves 6

Ingredients

Base

½ cup Shredded Coconut

½ cup Natural Almonds

¼ cup Sunflower Seeds

½ cup Gourmet Dates, chopped

Pinch salt

1 tbsp coconut oil

Filling

2½ cups Natural Cashews (soaked in cold water overnight)

½ cup lemon juice

1/3 cup maple syrup or honey

½ cup coconut oil, gently melted

1 tsp vanilla extract

Blueberry Chia Jam

1 cup fresh blueberries

2 tbsp Chia seeds

1 tbsp pure maple syrup or honey

To Serve

Fresh seasonal fruits, such as berries, cherries, grapes
½ cup Blueberries

Instructions

1

Place base ingredients into a food processor and blitz until mixture is well combined and sticky to the touch, adding 1 tbsp cold water if mixture is too dry. Divide mixture and press into the bases of 6 small jam jars or glasses.

2

Drain cashews well and place in a high-speed blender or food processor with remaining filling ingredients. Blend for 3-5 minutes or until very smooth, scraping down the sides of the blender occasionally.

3

Spoon filling evenly over the bases and smooth the surface of each. Chill well. The cheesecakes can be made a day in advance of eating.

4

To make jam; puree all ingredients in a blender. If the mixture is quite thick then add 1-2 tablespoons of cold water at a time to loosen (allowing for the mixture to thicken further as the chia seeds swell). Store in the fridge.

5

To serve, top cheesecakes with a big dollop of Blueberry Chia Jam and decorate with fresh fruits and blueberries.

Created by Julie Le Clerc