Lemon Butter w/Blueberry Vegan Cheesecake


Lemon Butter w/Blueberry Vegan Cheesecake 

PREP TIME: 10 minutes

COOK TIME: 15-20 minutes

SERVES: 8-10 slices

You will need:

Base

1 cup almond meal

1 cup buckwheat flour

4 tbsp extra virgin coconut oil

4 tbsp raw organic natural honey

Pinch pink Himalayan salt

Lemon Butter cream filling

1 tin organic coconut milk

Juice and zest of 2 lemons

1/3 cup extra virgin coconut oil

4 tbsp raw organic natural honey

2 cups blueberries to top (fresh or frozen)

Let’s make it:

Preheat oven to 170°C. Mix together ingredients for base. A crumbly texture should form. Press into tart tin and bake for 15-20 minutes or until golden brown. Allow to cool for 30 minutes.

Meanwhile make lemon butter cream filling by whipping together ingredients by hand, or with beaters until thick and fluffy. Spread onto base and refrigerate for 2-3 hours until set. Top with blueberries and any additional lemon zest.