Sugar free blueberry cheesecake

Ingredients for the base:  

• 200g mixed raw nuts
• 8-10 dates or raisins
• 1 tbsp coconut oil

Ingredients for the filling:

• 400g low fat cream cheese
• 200g low fat whipped cream
• 4 tbsp honey
• Frozen blueberries
• Fresh blueberries an raspberries (to decorate)

Directions: 

• Put the nuts and dates in a food processor until a stiff dough has formed. Melt the coconut oil at the lowest temperature in a pan, add to the mixture and mix again
• Transfer the mixture into a cake tin (ideal 23 cm with loose-bottom) and line the base with it pressing down for a compressed layer. Put the tin in the freezer while preparing the upper layer
• Mix well the cream cheese with honey; gently add the whipped cream and mix slowly. Divide the mixture equally into two bowls
• Add frozen blueberries to a food processor and blend until smooth
• On top of the base, add one layer of the cream cheese mix
• Mix the remaining mixture with the frozen blueberries and add the third layer
• Keep in the fridge for 2-3 hours
• Top with fresh blueberries and raspberries before serving 

 Calories: 340

Serves: 8

Time: 40 minutes

Health benefits: Nuts can help you lose weight; prevent cardiovascular vascular disease, PMS, migraines, type 2 diabetes, depression; promote healthy skin, hair and nails etc.