Raw blueberry and macadamia cheesecake

No oven? No worries! This decadent dessert is a deceptively easy win for those who aren’t usually gifted in the baking department. Vibrantly hued blueberries create two distinctive colour layers, for a knockout presentation and flavour.

Serves: 10

Ingredients:

• 2 cups raw macadamias
• 1/2 cup maple syrup
• Juice of 1 lemon
• 3/4 cup coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1 cup fresh or frozen blueberries
• Fresh blueberries or raspberries, to garnish (optional)

For the nutty coconut base

• 1 1/2 cups raw walnuts or almonds
• 5 dates, pitted
• 1/4 cup desiccated coconut
• 1 tablespoon maple syrup

Method:

1. Soak the macadamias in water for at least two hours, or preferably overnight.
2. Grease a 20 cm spring-form cake tin with coconut oil.
3. Put all the coconut base ingredients in a food processor and grind together until the mixture resembles a sticky crumble. Press the mixture firmly into the cake tin and set aside.
4. Drain the macadamia nuts and place in a high-speed blender with the maple syrup, lemon juice, coconut oil and vanilla. Blend to a thick, creamy consistency, then pour half the macadamia mixture into the cake tin.
5. Add the blueberries to the remaining mixture in the blender.
6. Blend on high speed until the mixture is a vibrant purple colour and the blueberries have dissolved. Pour the mixture into the cake tin, smoothing and levelling the top with a spatula.
7. Cover with plastic wrap and leave to set in the fridge for at least 2 hours. Decorate with extra blueberries or raspberries, if desired. Cut into slices to serve.
8. This cheesecake will keep for a few days in the fridge.

We know what to eat to stay healthy. So why is it so hard to make the right choices?

Recipe and image courtesy of Taste for Life by Animals Australia. Published by ABC Books, available in store or online.