Blueberry, Lemon and Parsnip Dairy-free Cheesecake Recipe

Ingredients

• 3¼ oz (98 g) raw unsalted pumpkin seeds
• 2 soft pitted dates
• ½ tbsp coconut oil
• pinch of sea salt
• water, if needed

• 135 g frozen blueberries
• 2 tbsp lemon juice
• 4¾ oz (135 g) steamed parsnip, cooled
• 2 tbsp coconut oil
• 1 tsp vanilla extract
• a pinch sea salt
• 1 tbsp coconut yoghurt

• pumpkin seeds
• edible flower petals

1. Line a loose-based 12 cm (5 in) cake tin with baking paper.
2. In a food processor, make the cake base by processing the pumpkin seeds, dates, salt and coconut oil, until it's well combined and forms a sticky dough when pressed. Add water if needed.
3. Press the base mix firmly and neatly into the cake tin and transfer to the freezer to set.
4. Blend all the filling ingredients until smooth and creamy, then pour over the base. Smooth the surface and decorate with your preferred toppings, before returning to the freezer for 2-3 hours, or until set firm.
5. Remove from the tin and allow to defrost slightly at room temperature if frozen too solid before serving.