Ingredients
- 200g roasted unsalted cashews
- 1 lemon
- 50ml coconut oil
- 1 tbsp tahini
- 100g chopped dates
- 200g pecans
- 2 heaped tbsp Brazilian acai powder
- 50g cacao nibs
- 1 vanilla pod
- 3 ripe bananas
- 150g fresh blueberries
- 150g fresh strawberries
- 150g fresh raspberries
- Mint leaves
Needs: 9 inch spring form cake tin & food processor
Acai Berry Cheesecake
Instructions:
- Blitz 200g of pecans in the food processor with 100g of dates, the seeds from the vanilla pod and 50g of cacao nibs. Combine until there is a smooth consistency and sticky texture, add a little water if more moisture is needed.
- Press into the base of the cake tin with a spatula.
- Next blitz the cashews and banana's and 100g of dates into a smooth paste. Warm the coconut oil until liquid and add into the banana and cashew paste along with the tahini.
- Add the fresh blueberries, raspberries and strawberries into the food processor and blend together with acai powder and the cashew and banana paste until combined into a smooth consistency. Leave some fruit for garnishing.
- Poor the mixture onto the base and place in the fridge for 1-2 hours or until set.
- Garnish with the remaining fruit and mint and allow 5-10 mins for defrosting before serving.
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