CHOC-BERRY CHEESECAKE

MAKES

1 Cheesecake

PREPARATION TIME

Mixing + Setting time

STEP1:

Put all the base ingredients into a food processor and blend until finely chopped.

STEP 2:

Press into the base of a springform cake tin, puncture holes in the base using a fork and put it into the fridge while you make the filling.

STEP 3:

Blend all the ingredients for the filling together in a power blender until smooth. Make a double batch if you want a really tall cake.

STEP 4:

Pour the filling over the base. Decorate with berries of choice. Refrigerate overnight or place in the freezer to set. The coconut oil in the recipe helps the cake to set once you put it in the fridge or freezer.

For the chocolate base:

• 2 Cups pecans
• ¼ Cup Cacao Powder
• ¼ Cup Mesquite Powder
• 2 Tbsp honey
• 2 Tbsp coconut oil
• ¼ tsp Himalayan salt

For the filling:

• 1 Cup cashew nuts, soaked
• 1 Cup macadamias, soaked
• 1 Cup coconut oil
• ¾ Cup honey
• ¼ Cup lemon juice
• 1 Tbsp vanilla extract
• 3 Cups fresh strawberries or raspberries – for a pink cake
• 3 Cups blueberries or blackberries – for a purple cake
• 2 Cups mango (and gooseberries for the topping) – for a yellow cake
• A smidgen of Spirulina Powder to get desired color - for a green cake

For the topping:

• Berries of your choice