For the Base
- 1 cup rolled oats
- 1/2 cup hazelnuts
- 1 tablespoon dark cocoa powder
- 2 tablespoons dark chocolate chips
- 2/3 cup dates, soaked in hot water for 20 minutes if not soft
- 1 heaping tablespoon coconut oil
- 2-3 tablespoons water, as needed
For the Filling
- 11/2 cups cashews, soaked in hot water for 20 minutes
- 1 cup coconut cream
- 1 lemon, juiced, plus half zested
- 1 tablespoon xylitol, or stevia
- 1 tablespoon nutritional yeast
- 1 teaspoon vanilla bean paste
- 1 pinch sea salt
- 3 heaping tablespoons coconut oil
- 2 cups blueberries, divided
Make the base: Place all ingredients except water into a food processor and pulse until it forms a fine crumb texture. Then add the water, one tablespoon at a time until the mixture sticks together when pressed between thumb and finger.
Press the mixture into the bottom of an 8 inch springform cake tin. (You can line the cake tin with parchment paper for easy removal of the cheesecake if desired but I find it is easy to remove after freezing by using a sharp knife.) Refrigerate until ready to fill.
Make the filling: Add all ingredients except blueberries to bowl of food processor. Process for 1-2 minutes until VERY smooth. Scrape down the sides and continue processing until there are no lumps at all.
Remove the base from the fridge, pour in half of the filling, then scatter 1 cup blueberries over the mixture, ensuring roughly an even layer, then add the remaining filling mixture on top. Give it a little shake to spread evenly or use the back of a spoon to spread out.
Place the cheesecake in a large plastic bag or box and place in the freezer to set for at least 5 hours or overnight. Remove from the freezer 30-60 minutes before serving and cover generously with remaining blueberries.