Boris Lausers Blueberry Cheese Cake

2 cups walnuts
1/2 cup coconut
1/2 cup cacao nibs
1/2 cup coconut sugar
1 t vanilla
1 pinch salt
8 medjol dates
1 T cacao butter, melted
Mix all dry ingredients in a food processor, then add one by one the dates and finally the cacao butter. Press the dough in the bottom of a pie pan.
Cheesecake filling
2 cups cashews
1/4 cup lemon juice (80 ml)
1 cup water
100 ml honey
1 t vanilla
1 pinch salt
2/3 cups coconut oil
1/3 cup cacao butter
Blend all except the oils in a vitamix until smooth, then add the oils and blend again. Pour onto the pie crust.
Blueberry Chocolate swirl
2 cups wild blueberries
1/2 cup dates
1/2 cup cacao powder
2 cups cashews
1 cup water
1 t vanilla
1 pinch salt
100 ml coconut oil
Blend all except the oil in a vitamix. Then add the oil and blend again until all is smooth.
Pour from about 30cm high into the white cheesecake filling to create a pattern. Then use a chopstick to create the fun swirls.
Let sit in the freezer for about 2 hours before eating.

Portion it well, cause you might eat the whole cake, but you really shouldn’t eat more than a slice to prevent you from turning upside down in bed ;-)

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