INGREDIENTS FOR THE CHEESECAKE
- 200g cashews, soaked for 2 hours minimum
- juice of 1 lemon
- 75ml coconut oil, melted
- 1 tbsp tahini
- 1 tsp vanilla essence, organic
- 5 medjool dates
- 2 bananas, peeled and mashed
- 300g fresh or frozen blueberries
- 80g Acai Berry powder
INGREDIENTS FOR THE BASE
- Crust 50g cacao powder
- 50g cacao nibs
- 100g raw walnuts
- 5 medjool dates
- 1 tsp vanilla essence, organic
DIRECTIONS
- To make the crust, use 50g of cacao powder and add to a food processor or blender with the walnuts, dates and vanilla
- Pulse the ingredients until a crumbly dough is formed, if it is not sticking together add 1 teaspoon of water at a time until the desired texture
- Transfer to a bowl and mix in 50g cacao nibs
- Cover and place in refridgerator until needed
- To make the filling In a food processor or blender, mix the cashews with the lemon juice, coconut oil and tahini
- Blend until it is completely smooth
- Add acai berry powder, vanilla, dates, banana mash and half of the blueberries
- Blend again
- To assemble the cheesecake In a 23cm springform pan, smooth the crust mixture evenly over the base and press down to make a compact layer
- Pour the filling on top, cover and place in the freezer for an hour
- Remove the chilled cake and decorate with the remaining blueberries, pressing them down gently so that they stick
- Recover and freeze for another 2-3 hours
- To serve, release the cake from the pan and defrost for 5 minutes to soften.
