Photo Credit: Maddi Bazzocco

INGREDIENTS

For the base

1 cup or 125 grams of walnuts

1/2 cup or 50 grams of coconut shreds

1 cup or 175 grams pitted dates

1 tablespoon Bliss Elixir Organic Schisandra powder

1 teaspoon of vanilla extract or vanilla powder

Pinch of salt

 

For the blueberry layer

2 cups OR 300 gr of cashews, soaked for 8 hours

1 tbsp of vanilla extract or 1 tsp of vanilla powder

1/4 cup OR 52 gr of coconut oil, melted

1 teaspoon Bliss Elixir GLOW powder

1 lemon juiced

1/3 cup OR 113 ml of maple syrup

1 can of coconut milk (the creamy stuff at the top of a can)

1 cup blueberries (reserve some for inside)

 

Optional

melted chocolate to drizzle

Extra Bliss Elixir Schisandra and Bliss Elixir Glow powder to sprinkle

 

DIRECTIONS

Step 1: In a high speed food processor or blender, blend the mixed nuts, dates, coconut, schisandra, vanilla and salt (it should form a sticky dough). Press the dough into the base of the cake pan and smooth it out with your fingers or with the back of a spoon. Place in the freezer while you prepare the “cheesecake” layer.

Step 2: Drain and rinse the cashews and place them in the blender. Add vanilla, glow powder, melted coconut oil, lemon juice, and coconut milk, blueberries, maple syrup and blend on high until you’ve got a smooth consistency.

Step 3: Pour over the first layer of your cake and add few blueberries into the cheesecake. Then pop it back in the freezer for 1 - 2 hours to set.

Step 4: Drizzle with melted chocolate if desired or allow to defrost for 20 - 30 minutes before serving. Sprinkle with extra Schisandra and / or Glow.

Enjoy.

 

Adapted from Alla's Yummy Food ‍