Blueberry – vanilla cheesecake
Line the base of a 16 cm spring form cake tin with baking paper. Place almonds, oats, coconut chips in a food processor and blend until they are finely ground.
Drain dates and squeeze out any excess water. Add them to the food processor along with cacao powder and coconut oil. Process until mixture sticks together. Adjust sweetness.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly, covering the entire base. Place in the fridge.
To make vanilla filling, blend drained cashews, coconut oil, agave, lemon juice, a pinch of vanilla powder in a high-speed blender. Blend on high speed until mixture becomes creamy and smooth. Add 3-4 tablespoons of almond milk if the filling is too thick to work with.
Pour the vanilla filling into a bowl. Set aside.
Drain the cashews and place them in a blender. Add all the other ingredients: blueberries, maqui powder, coconut oil, agave, lemon juice. Whiz on high speed until completely smooth. If the mixture is too thick add 2-3 tablespoons of almond milk or any other alternative.
Pour the blueberry filling into a bowl. Set aside.
Now you can pour your fillings onto the crust one at a time and smooth with a spatula or you can alternate tablespoons of blueberry and vanilla filling.
Place the cake in the fridge overnight to firm or in the freezer for a couple of hours.
Decorate and serve. This cake will keep for 3-5 days in the fridge or 1 month in the freezer.