Three-layer cheesecake

Ingredients:

Base


3/4 cup almonds


1/2 cup desiccated coconut


2 tbsp Cacao Powder


1/2 cup medjool dates


1 tbsp rice malt syrup


 


Lemon layer


1 cup cashews, soaked for 2-4 hours 


1 lemon zest


1/3 cup lemon juice


3 tbsp maple syrup


3 tbsp Cacao Butter


3 tbsp coconut cream


Sea salt


 


Chocolate layer


1 cup cashews, soaked for 2-4 hours


1/4 cup Cacao Powder


3 tbsp coconut cream


3 tbsp Cacao Butter


3 tbsp maple syrup


Sea salt


 


Maqui layer


1 cup cashews, soaked for 2-4 hours


1 tbsp Maqui Powder


3 tbsp coconut cream


3 tbsp maple syrup


3 tbsp Cacao Butter


Sea salt 

Method:

For the base, combine the almonds, desiccated coconut and Power Super Foods Cacao Powder in a food processor, pulsing to combine. Once combined, add the dates and rice malt syrup, blending until well mixed.


Press base into a 10cm round, spring form pan.


Grate the Power Super Foods Cacao Butter and place in a heat proof mixing bowl over a saucepan of boiling water. Turn off the heat and stir the butter until melted.


For the lemon layer, combine all the ingredients in a high-speed blender, blending until completely smooth.


Pour the lemon layer over the base, and set in the freezer.


For the chocolate and macqui layers, repeat the last two steps.


Allow the cake to set in the freezer for at least 4 hours. To serve, remove cake from the freezer and gently detach from the pan. Allow to stand for at least 15 mins before serving.


Store in an airtight container in the fridge for up to 5 days, or the freezer for up to 3 weeks.

Submitted By:
Jade and Kath Woodd of Panaceas Pantry (@panaceas_pantry)
Three-layer cheesecake
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