Açaí Cheesecake

Ingredients:

Base

1 cup almond nuts
10 medjool dates
Honey / agave nectar / water for texture

Cheesecake

1 cup softened cashew
100ml coconut cream (vegan) or cream (if you do not like taste of coconut cream)
1/8 cup raw (or to taste, if you prefer it less sweet)
1 tsp vanilla

Açaí Topping

2 x 100g Poppy & Co. Organic frozen Açaí pulp
1 large ripe banana
3-5 medjool dates (according to desired sweetness)
1 tablespoon coconut cream or cream

(Optional) blend in other frozen sweet fruits that you like ie grapes, pineapple, mango

(Optional) Granola, berries as cake toppings

*Honey and agave nectar can be used as sugar alternatives

 

Directions: 

Base
1. Blend all ingredients in food processor until crumbly and sticky; at the same time
Add small amount of choice of honey/agave nectar/water for desired stickiness
Press base into bottom of cake tin (featured here is a 20cm round cake tin)

Cheesecake

2. Soak cashew in water overnight or boil cashew to soften it
Blend all ingredients in food processor until smooth and creamy
Pour into the cake tin

Açaí topping

3. Blend all ingredients in blender
4. Pour into the cake tin

 

Freeze overnight. 

Remove from freezer 45min before serving.

 

 

 

Acai Cake4.jpg