Blueberry, Macqui and White Chocolate Cheesecakes

---

Heaven truly does exist on Earth, at least while eating a slice of this incredible dual layered, superfood-infused raw vegan cheesecake. Blueberry and maqui berry, a richly-pigmented super berry native to the Patagonia region of Chile, are responsible for this recipe’s strikingly beautiful color show and potent punch of antioxidants, phytonutrition and Vitamin C. Enjoy!

Ingredients

Base

• 3⁄4 cup Almonds
• 3⁄4 cup shredded coconut
• 1/3 cup buckinis
• 3⁄4 cup medjool dates
• 3 tsp rice malt syrup — or liquid sweetener of choice
• Pinch himalayan sea salt

Blueberry maqui Layer

• 1 1⁄2 cup raw cashews, soaked for 4 hours
• 1/3 cup rice malt syrup — or liquid sweetener of choice
• 3 Tbsp cacao butter, grated and melted double boiler style
• 1 1⁄2 Tbsp maqui
• 3/4 cup frozen blueberries
• 1⁄4 cup + 1 Tbsp full fat coconut milk
• 1 1⁄2 tsp vanilla paste

White chocolate layer

• 1 cup cashews
• 1⁄4 cup rice malt syrup — or liquid sweetener of choice
• 55g cacao butter, grated and melted double boiler style
• 1⁄4 tsp vanilla extract
• 4 Tbsp full fat coconut milk
• 2 tsp fresh lemon juice

Instructions

For the base

1. Add the almonds, coconut and buckinis to a food processor. Pulse until fine crumbs form, Add the remaining ingredients and pulse until uniform and the mix is sticking together.
2. Press the base into individual cheesecake pans, or, if making one large cake, into a large cake base. Set in the fridge.

For the blueberry maqui layer

1. Drain the cashews, then rinse well under running water
2. Add cashews, rice malt syrup, blueberries, coconut milk and vanilla to a high speed blender. Blend on low, slowly turning up the speed until on high. Blend for 2 minutes, or until very smooth.
3. Add melted cacao butter and maqui, blending for a further 1 minute on high
4. Pour mixture into moulds, reserving around 1/3 of the mixture if you wish to pipe on top
5. Set in the freezer

For the white chocolate layer

1. Drain the cashews, then rinse well under running water
2. Add cashews, vanilla, rice malt syrup, lemon and coconut milk to a high speed blender.
3. Blend on low, slowly turning up the speed until on high. Blend for 2 minutes, or until very smooth.
4. Add melted cacao butter and blend for a further 1 minute on high
5. Pour mixture into moulds
6. Set in the freezer. Allow the cakes to set in the freezer for at least 2 hours. If doing the piping on top, remove from the freezer, pipe remaining mixture on and allow 30 minutes between the freezer and eating.