Recipe: Layered Berry Cheesecake

Crust

1 1⁄2 cups AWAKENING BOWL Acai banana strawberry

1⁄2 cup shredded coconut

1⁄2 cup dried mulberries

6 medjool dates, pitted

1 tbsp coconut oil, solid

1⁄4 tsp sea salt

1 tbsp water

Strawberry Layer

140g cashews, soaked (*see recipe notes)

1 cup chilled canned coconut milk (**see recipe notes)

1⁄4 cup maple syrup

1⁄2 lime, juiced

200g strawberries (defrost and drain if using frozen)

1⁄4 cup coconut oil, solid

Blueberry layer

140g cashews, soaked (*see recipe notes)

1 cup chilled canned coconut milk (**see recipe notes)

1⁄4 cup maple syrup

1⁄2 tsp vanilla bean paste

150g blueberries (defrost and drain if using frozen)

1⁄4 cup coconut oil, solid

Raspberry Layer

140g cashews, soaked (*see recipe notes)

1 cup chilled canned coconut milk (**see recipe notes)

1⁄4 cup maple syrup

200g raspberries (defrost and drain if using frozen)

1⁄4 cup coconut oil, solid

1 tbsp pitaya or beetroot powder (optional - for colour)

Garnish

200g fresh strawberries, quartered

100g fresh raspberries

100g fresh blueberries

Recipe notes

* Soaked cashews: cover cashews with distilled water and soak for 4 hours, then rinse.

** Chilled canned coconut milk: refrigerate overnight and use only the thick part from the top of the can)

1. Line a 9” springform cake tin with parchment paper.

2. Add the AWAKENING BOWL, shredded coconut and mulberries to your food processor and blitz for a minute to combine.

3. Add the dates, coconut oil, salt and water and blend until the ingredients stick together to form a dough.

4. Press the dough into the base of the cake tin using your fingers or a spatula. Once the base is compact and even transfer it to the freezer while you prepare the next layer.

5. For the strawberry layer, add all of the ingredients to your blender and blitz until smooth and creamy. Remove the base from the freezer and pour the strawberry mixture into the pan. Tap the cake tin on your work surface to knock out any air bubbles and transfer back to the freezer to set for 1 hour.

6. Meanwhile prepare the blueberry layer by adding all of the ingredients to your blender. Blitz until smooth and creamy. Remove the cake pan from the freezer and pour the blueberry layer into the pan. Tap on your work surface to knock out any air bubbles and transfer back to the freezer for another hour.

7. Lastly, add all of the raspberry layer ingredients to your blender and blitz until smooth and creamy. Remove the cake tin from the freezer and pour the raspberry mixture into the pan. Tap the tin on your work surface to remove air bubbles and smooth out the top of the cake using a spatula. Transfer to the freezer to set for at least 4 hours (or overnight).

8. Remove the cake from the springform pan while still frozen.

9. Decorate the top of the cake with fresh berries and defrost for 45 minutes before serving.

Tip: Store in the fridge in an airtight container and use within 1-2 days or cut any unused cake into individual portions and freeze for future use.

By: Christina Leopold (@addictedtodates)