Raw blueberry ‘no-cheesecake’

Let me introduce you to Jeremy Princi, founder of Holistic Lifestyler. He's a registered chiropractor, C.H.E.K holistic lifestyle coach, fermentation expert and owner of a certified organic and fair wear clothing line. Oh, and he also develops recipes like this incredible dairy-free Raw Blueberry 'No-Cheesecake'.

I first met Jeremy on Instagram (as you do these days) and was mighty impressed with his killer veggie garden and ability to ferment just about anything (check out his recipe for Fermented Figs!). His vision is to re-connect food, farming, fitness and healing into one holistic model of health that supports, honours and respects the earth. And he's doing a pretty great job of it!

Now to the cake! Jeremy's Raw Blueberry 'No-Cheesecake' is dairy-free, gluten-free, vegan and totally delicious. I made it recently and must admit that it disappeared VERY quickly (my boyfriend barely got a look in). It would be perfect for a special occasion as the layers are so pretty and make it look like you've put in a lot of effort (but it couldn't be easier to make).


For the base:

2 1/2 cups organic almonds
2 1/2 cups organic medjool dates (approximately 15)
2 x 20ml tablespoons organic coconut oil
Good pinch of celtic or himalayan salt

For the filling:

3 cups raw organic cashews (soaked overnight, then rinsed and strained)
Juice of 1 whole large lemon or 5 limes
5 x 20ml tablespoons coconut oil
1 teaspoons vanilla powder or liquid extract
2 x 20ml tablespoons honey, maple syrup or rice malt syrup
2 cups organic frozen blueberries


1. To make the base, add the base ingredients into a food processor and pulse until the mixture comes together. Press the mixture firmly into a 20cm diameter springform cake dish. Transfer to the freezer whilst making the filling.

[Lilian's note - I halved the recipe and used a smaller springform tin (it's pretty versatile!). I also lined the tin with cling film for easy removal.]

2. To make the filling, add the filling ingredients except the blueberries to a high speed blender and blend until you get a velvety smooth consistency. Thermomix or Vitamix works best.

[Lilian's note - I just used my food processor to blend the filling and it still worked out well.]

3. Remove 3/4 of the filling and pour it over the base. Set aside in the freezer.
Put the blueberries into the remaining 1/4 of the filling and blitz until smooth. Pour over the second layer of the cake. Freeze until set.

4. Transfer the cake to the fridge for about 2 hours before serving to allow it to soften. Garnish with fresh berries.