Rebecca’s Lemon and Blueberry Cheesecake

For the base grind up cashew nuts and almonds and maybe a few walnuts until like biscuit crumbs.

Transfer to bowl. Add a small amount of runny honey or another liquid sweetener – I used ‘sweet freedom’ (liquid carob, apples and grapes) found at my local health food shop. I also added some cinnamon.

Heat up some coconut oil until it is liquid and add it to the mix. Stir all together until squishy!

Place in a round dish or tin and pat down until flat. Put in fridge for a while. The coconut oil becomes hard again and holds it all solid.

Then blend up a pack of firm silken tofu in the blender until smooth. Add the grated rind and juice of half a lemon and blend. Also add more liquid coconut oil. This will then set the tofu to a firm texture when it is chilled.

Chill in the fridge until firm. Then for the top layer just spread sugar free blueberry jam on the top. Yummy!

Beware – Very rich!

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