Acai is currently dominating the world of superfoods, being packed with antioxidants as well as having a delicious berry flavour. What happens when you add it to a mouth-wateringly creamy, raw, vegan cheesecake? Magic! There is no word more fitting for this decadent but nutritious dessert. You might think that raw baking is complex, time-consuming and a few steps short of rocket science. You’ll be glad to hear that this recipe is a piece of cake (pun intended!). So go on and get those cashews soaking because you don’t want to miss out on this tastebud adventure.
½ cup almonds
1 cup shredded coconut
½ cup cashews
½ cup oats
Pinch of himalayan salt
Dash of vanilla
About 8 medjool dates (add more if mixture does not hold well)
3 ½ cups cashews (soaked for at least 5 hours)
3 heaped tbsp acai powder
Juice of 1 small lemon
1 ½ cups frozen blueberries
½ cup cacao butter
⅔ cup brown rice malt syrup*
In a food processor blend the cashews, almonds, oats, coconut and salt until mostly broken down.
Add the vanilla and dates and pulse until the mixture is sticky and holds together well.
Press this evenly into a lined cake tin then refrigerate.
Gently melt the cacao butter in a stainless steel bowl over a pot of simmering water.
To make the filling, add the cashews, cacao butter, lemon and rice malt syrup to a blender and blend until completely smooth.
Pour half of this mixture onto the crust.
With the remaining half, add the blueberries and acai powder and blend.
Pour this mixture on top of the original layer and smooth over with a spatula.
Set in the freezer for at least 4 hours.
Leave to thaw for about 30 minutes before serving.
* Available to purchase in-store only.