1 cup almonds 1 cup coconut flakes 1 cup medjool dates 1/4 tsp salt 1 tbsp melted coconut oil
2 1/2 cups raw cashews, soaked for 4-6 hours 300ml coconut cream 1 cup maple syrup 2/3 cup melted coconut oil 1/3 cup melted coconut butter 1/4 tsp vanilla 1/4 tsp salt 1 cup blueberries 2-3 tbsp Acai powder 4 scoops Qt Bellē powder
Make the base by pulsing the almonds and coconut in a food processor until a crumb forms. Add dates, coconut oil, vanilla and salt and process until it clumps together into a dough. Press & flatten evenly into a lined loaf or brownie tin, and then set aside.
Make the cheesecake filling by draining the cashews and then blending with coconut cream, maple syrup, melted coconut oil, coconut butter, vanilla & salt for a few minutes in a high speed blender until silky smooth. Pour half of this mixture on top of the base and freeze.
Whilst the first half is freezing, blend the remaining cheesecake mixture with the blueberries, Acai powder and Bellē powder. Blend until smooth, set aside.
Once the first layer is firm to the touch pour the remaining cheesecake on top. Freeze the whole slice for 4-6 hours until firm enough to slice. Slice with a sharp knife.
Enjoy cheesecake immediately or keep refrigerated until ready to serve. Any left-over slices can be refrozen in a sealed container for up to 1 month.
Tip: Save a little bit of the white cheesecake layer in a small zip lock bag and refrigerate. When cheesecake is sliced, snip a small hole in the corner of the ziplock bag and pipe the filling on top for a fancy finishing touch.