Maqui berry is the latest sweetheart superfruit and it shines in the raw cheesecake. Like all superfoods, it’s bursting with potent anti-oxidant and anti-inflammatory compounds. It also makes a great addition to your morning smoothie!
Crust:
1½ cups almonds*
¼ cup shredded coconut, divided
¼ teaspoon sea salt
½ cup Medjool dates, pitted
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon lemon zest
- Place almonds, half the coconut and salt into a food processor and pulse until roughly chopped. Add remaining ingredients and process until finely chopped.
- Sprinkle remaining coconut across the bottom of a cake tin. Firmly press the crust onto the pan. Place in the fridge to set.
Filling:
3 cups cashews
¾ cup lime juice
1 tablespoon maqui berry powder
½ teaspoon lime zest
¼ cup liquid sweetener
½ cup coconut oil, warmed
½ cup nut milk
1 teaspoon agar agar powder
1 pinch of salt
- In a high-powered blender, combine ingredients until smooth. Pour over base and garnish as desired. Place into the fridge for a few hours or overnight to set.
*Ideally the almonds would be soaked for 12 hours and dehydrated for 15-20 hours.
