Raw Acai Blueberry Cake


  • 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


  • Crust 50g cacao powder
  • 50g cacao nibs
  • 100g raw walnuts
  • 5 medjool dates
  • 1 tsp vanilla essence, organic


  • 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.