Strawberry, Raspberry & Vanilla Cheesecake

Instructions

• Finely chop the walnuts in a food processor until crumbly but still with texture.

• Remove the stones from the dates and add them to the walnut.

• Blend them in the mixture until the ingredients form a paste.

• Add the remaining ingredients and blend for another minute.

• Transfer the mixture to an 8” cake tin and press it down to form the base.

• Blend the cashew nuts with the probiotic powder and water to create a thick mixture.

• Transfer the mixture to a mixing bowl.

• Cover the bowl and leave in a warm place for approximately 8-10 hours. The mixture should be slightly sour smelling after that time.

• Return the mixture to the blender and add the maple syrup, coconut oil, cacao butter, vanilla powder and cinnamon.

• Blend all the ingredients together for 2 minutes and then divide the mixture into 3 parts.

• To one third of the mixture, add nothing.

• To another third, add the strawberries and the matcha tea and blend together.

• To the final third, add the raspberries and the baobab powder and blend together.

• Using a dessert spoon, spoon the 3 mixtures onto the base in the desired pattern.

• Once the 3 different mixtures are in the cake tin, gently tap it to ensure that they blend together.

• Decorate as desired.

• Place the cake tin in the freezer for 3-4 hours.

• The cake can be kept in the freezer for up to 1month.

• Defrost one hour before consumption.

• Store in the fridge for up to 5 days

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