- 300g raw macadamia nuts
- A handful of pumpkin seeds
- 90g dates (soaked for 1 hour, then pitted)
- 20g freshly grated coconut (desiccated is fine)
For the filling
- 360g raw cashews or macadamias (soaked for at least 3 hours)
- 120ml lemon juice
- 120ml Brown rice syrup (or other sweetener of your choice)
- 180ml coconut oil
- A large pinch of sea salt
- 1 teaspoon vanilla extract
- 120ml water
- For the sauce
- 400g blueberries
- 45g dates (soaked for 1 hour), pitted
To make the crust, put the macadamias, pumpkin seeds and dates into a food processor and pulse together until a rough crumble is formed. Add more dates if it’s a little dry or more nuts if it’s wet. The mixture should be able to be rolled into balls and not be overly sticky. Scatter a layer of coconut on the base of a loose bottom cake tin. Using your hands, press the macadamia crust on to the coconut covering the base. Press the edges down with your fingers, forming an even layer.
To make the filling, blitz all the ingredients until you have a smooth cream-like texture. Scrape out your filling mixture into the pie dish, bang it gently a few times on a work surface (to get rid of air bubbles) and smooth the filling down using a spatula.
Place in the freezer and freeze – for best results; eat on the day of freezing, or soon after. Remove from the pie dish using a thin cake slice around the edge and gently pushing the base out. Take it easy and slowly. Pop it into the fridge and allow it to defrost -a couple of hours will do. Place the blueberries and dates into your food processor and blitz. Add a little water to thin the sauce out if needed. Pour over the cheesecake before serving, and if there is any excess sauce, serve it in a bowl as a berry bonus.