No-bake Blueberry & Cardamom Cheesecake

For the base

• 1 cup Australian Walnuts
• 1 cup Shredded Coconut
• 2 tablespoon almond butter
• 2 tablespoon coconut oil
• 1/4 teaspoon sea salt

Filling

• 2 cup Organic Raw Cashews (soaked for 2 hours prior)
• 1/4 cup coconut oil
• 1/2 cup coconut milk
• 1 lemon, juiced
• 2 tablespoon rice malt syrup
• 1/4 cup Vanilla Bean WPI or Vanilla & Coconut Plant Protein
• 1 1/2 cup blueberries (fresh or frozen)
• 1 1/2 teaspoon ground cardamom
• 1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract

1. Line a slice tin with baking paper.
2. To make the base, place all ingredients into a food processor and pulse to obtain a sticky, crumbly mixture. Spread the mixture into the prepared slice tin and press down firmly to form the base. Place to the side.
3. To make the white layer of the cheesecake, drain and wash the soaked cashews and place them in the food processor with coconut oil, coconut milk, lemon juice, rice malt syrup and Bare Blends Organic Vanilla Bean Native WPI. Blitz until you form a smooth cream. Pour half of the mixture on top of the crust and spread evenly. Sprinkle half the blueberries over the top and slightly push into mixture. Place into the freezer for 10 minutes while preparing the next layer.
4. Then, place the remaining blueberries, cardamom and vanilla into the food processor with the remaining white cream filling. Blitz until all combined and you have a smooth purple cream.
5. Remove the unfinished cheesecake from the freezer. Place the remaining blueberry cream on top of the white layer. Place back into the freezer for at least 2 hours until set.
6. For serving, remove cheesecake from the freezer and allow to sit at room temperature for 5-10 minutes before serving as it’s easier to slice.