• 100 oz apricots
  • 1 cup pecans
  • Pinch salt
  • 1 ripe banana
  • 1 T Arrowroot
  • 1/4 cup Blueberry Coconut Water
  • 1/4 Coconut Milk
  • 1/4 cup Coconut Oil melted
  • 1 T vanilla essence
  • 1 T Norbu sweetener
  • 1/2 cup blueberries
  • 1 sprig of Thyme (finely chopped)


Coconut & Blueberry Raw Cheesecake

We absolutely love this beautiful recipe that has been created by the lovely Monica from @aktivliving. It features our brand new Blueberry Coconut Water which has no cholesterol, preservatives or fat and is entirely gluten free!


Blend the apricots, pecans and salt together and press firmly into the bottom of a lined tin.

Soak 2 Cups of cashews in @jtscoconutessence Blueberry Coconut Water for 4 hrs or overnight.

Blend all other ingredients together and pour 1/3 of the mixture on top of the base.

Then add 1/2 cup of blueberries to balance the mixture. Top with blueberries and thyme then freeze for 3 hours.