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
- Combine base ingredients in a food processor until it starts to stick together, but is still a little crumbly.
- Press base into bottom of a lined cake tin (I used a rectangular 22cm x 9cm tin).
- Combine all filling ingredients in a high speed blender and process until smooth and creamy.
- Pour filling over base.
- Combine topping ingredients (except muesli) in a blender and pour gently over the filling.
- Place in freezer overnight to set.
- Remove from freezer 2 hours prior to cutting.
- Top with Paleo Hero toasted muesli prior to serving.
- Store in fridge.
Recipe and image from https://www.rachaelattard.com/acai-bowl-cheesecake/