RAW VEGAN CASHEW CHEESECAKE WITH BLUEBERRY COMPOTE - Tom Aikens

Name: RAW VEGAN CASHEW CHEESECAKE WITH BLUEBERRY COMPOTE - Tom Aikens
Ingredients: 450g cashew nuts: soaked overnight, then the water can be discarded afterwards; 150g agave syrup; 250g coconut milk, refrigerated overnight; 80g lemon juice; 1 vanilla pod & 20ml of essence; 2g of probiotic powder (you can find this in Whole Foods Market, online, and some other health food shops); 3g salt; 160g coconut oil; 12g of finely ground chia seeds; 150g pitted dates, halved; 65g toasted macadamia nuts; 50g toasted desiccated coconut; 60g coconut oil; 2g salt; 500g defrosted and drained blueberries; 75g coconut sugar; 1 fresh vanilla pod split and scraped; 25ml lemon juice; Peel from 1 lemon; 1/2 stick cinnamon; 15ml Vanilla essence; 5g Cornflour mixed with a little water to thicken

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450g cashew nuts: soaked overnight, then the water can be discarded afterwards 150g agave syrup 250g coconut milk, refrigerated overnight 80g lemon juice 1

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Ingredients

450g cashew nuts: soaked overnight, then the water can be discarded afterwards
150g agave syrup
250g coconut milk, refrigerated overnight
80g lemon juice
1 vanilla pod & 20ml of essence
2g of probiotic powder (you can find this in Whole Foods Market, online, and some other health food shops)
3g salt
160g coconut oil
12g of finely ground chia seeds
150g pitted dates, halved
65g toasted macadamia nuts
50g toasted desiccated coconut
60g coconut oil
2g salt
500g defrosted and drained blueberries
75g coconut sugar
1 fresh vanilla pod split and scraped
25ml lemon juice
Peel from 1 lemon
1/2 stick cinnamon
15ml Vanilla essence
5g Cornflour mixed with a little water to thicken