Step 2

For the base, almonds, walnuts and pistachios are crushed with the Multi-Chopper and then mixed with the coconut flakes. Melt the coconut oil in a pot and then knead it with the maple syrup and the nuts to a dough.

Step 3

Preheat the oven to 180°C and spread the dough on the bottom of a springform pan. Pre-bake it for 10 minutes and let it cool down.

Step 4

Puree the soaked cashews with the coconut milk and maple syrup using a blender or food processor to create a smooth mixture. 

Peel a few thin strips from the washed lemon using a zest shredder and set aside. Finely grate the remaining lemon peel, squeeze out the juice and add both to the cashew mixture. 

Pour the mixture onto the base and chill for at least 3 hours until the cream has set.

Step 5

Wash the blueberries and dab them with some kitchen towel. Garnish the cheesecake with the blueberries and lemon zests.