Ingredients
Base
220gm NOURISH raspberry, or cacao coconut macaroons
Cheesecake layers
1 ½ cups cashew nuts (soaked for 2-4hrs in water, then drained and rinsed).
½ cup maple syrup
1 cup almond milk
½ cup melted coconut oil
½ tsp vanilla
5 tbsp melted cacao butter
Method
Base
Blitz the macaroons into crumbs in your processor. Mix in melted coconut oil. Press this into the base of your individual dishes or one small LINED cake tin (or you could use a loaf tin).
Cheesecake layers
Place all these ingredients in a strong blender. Blend until you have a smooth consistency.
Divide the mixture into 1/3rds.
To one mixture blend in the following
¼ cup freeze dried raspberry powder
¼ cup melted coconut oil
To the next 1/3 mixture blend in
¼ cup melted coconut oil
¼ cup melted cacao butter
1/3 cup cacao powder
¼ cup almond milk
The final 1/3 mixture leave as is, this is your vanilla mixture.
Spoon the different mixtures into your tin alternatively and then using a thin spatula, knife or fork, gently swirl through to blend a pattern, without mixing.
Place in the fridge to set. Can also be frozen. If desired, drizzle with dark chocolate (find our chocolate recipe HERE)
ENJOY!
You could alternatively, use coconut, medjool dates, freeze dried raspberry and cashew nuts as your base for this cheesecake (or your favourite energy ball mixture and press this as a base)
