Creamy Raw Vegan Acai Cheesecake Recipe

Ingredients (base)

• 1 cup almonds (or nut of choice)
• 12 fresh medjool dates
• 1/4 cup shredded coconut

Ingredients (filling)

• 1 1/2 cups cashews (soaked overnight in water)
• 1/2 400mL tin of coconut cream
• 1/4 cup coconut sugar
• 1/4 cup acai powder
• 3 tbsp melted coconut oil
• 1 tsp vanilla

Ingredients (topping)

• 1/2 cup strawberries
• 1/2 cup blueberries
• 1/2 400mL tin coconut cream
• 1/4 cup coconut sugar
• 3 tbsp acai powder
• Toasted muesli

Method

1. Combine base ingredients in a food processor until it starts to stick together, but is still a little crumbly.
2. Press base into bottom of a lined cake tin (I used a rectangular 22cm x 9cm tin).
3. Combine all filling ingredients in a high speed blender and process until smooth and creamy.
4. Pour filling over base.
5. Combine topping ingredients (except muesli) in a blender and pour gently over the filling.
6. Place in freezer overnight to set.
7. Remove from freezer 2 hours prior to cutting.
8. Top with Paleo Hero toasted muesli prior to serving.
9. Store in fridge.

Recipe and image from https://www.rachaelattard.com/acai-bowl-cheesecake/