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/


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