This beautiful berrylicious cheese cake is for all you lovers and healthy cheesecake lovers out there. I know raw desserts have been trending for years already so you are probably familiar with them, but I would love to share this with you as it literally is super stunning and amazingly good for you!

As we know blueberies are full of antioxidant goodness but açai and pink pitaya (aka Dragon fruit) are both insanely nutritious and are powerhouses of phytonutrients, Vitamin B1, B2, B3 as well as calcium, iron, protein, niacin and fibre. Furthermore these tropical fruits are fabulous immunity boosters full of flu fighting flavonoids, fact, pitaya it is considered to be one of THE best food sources of vitamin C. So let this beautiful dessert actually be you medicine!

I realise that buying organic frozen pink pitaya and açai might be a little tricky as these amazing products are readily available in Ibiza! But certainly look for açai powder in health food shops and pink pitaya is now more obtainable in certain supermarkets. Otherwise for the purée topping use frozen or fresh  raspberries with a little maple or date syrup to taste. 

So right now I’m obsessed with my amazing friends super food blend “I am beautiful” it’s such a fabulous product – packed with adaptogenic superfoods and adds even more berry flavour to the mix!

But as with all recipes it’s great to tweak to make them your own. Above all just have fun food lovers xxx

Ingredients 

The base

160g nuts (I used almonds, hazelnuts, pistachios and macadamia)

30g desiccated coconut

100g medjool dates, pitted

1 tablespoon coconut oil (melted)

1 teaspoon ground cinnamon

Filling

200g cashews (soaked in water for 2 hours but best overnight) 

80g blueberries (about 1/2 punnet) 

1/2 pack frozen açai purée (or 1 tablespoon of powdered)

3-4 tablespoons maple syrup or pure agave syrup (to taste)

Juice of 1/2 lemon 

1 can full-fat coconut milk (chilled over night)

2 tablespoons coconut oil (melted) 

(*Optional super food booster – 2 teaspoons of “I am beautiful” by Naomi’s Kitchen) 

For the topping

1/2 pack frozen pink pitaya (or fresh if you can find)

1/2 frozen banana 

Splash of non dairy milk (almond/oat/coconut) 

Blueberries, blackberries and edible flowers 

Method

1. Add nuts and coconut into a food processor and process them until you get a fine crumble, remove and put into a bowl. Now blend the dates, oil and cinnamon until smooth, add to the chopped nuts and mix thoroughly.

2. Press the base mixture into heart shaped moulds or a spring form cake tin then place in the freezer while you prepare the filling.

3. Drain the cashews and add to the a high speed food processor along with the rest of filling ingredients (apart from the melted coconut oil). When the mixture is very silky and smooth add the coconut oil (and superfood powder if you have) 

4. Pour the filling over the base and place it back in the freezer. It will take approx. two hours to firm up.

Now make the pink pitaya glaze – again add all the ingredients to a blender until you have a smooth purée. Carefully spread over the cheesecakes. Decorate with your choice of blueberries, blackberries and edible flowers. 

Stockists

I AM beautiful super foods 

Organic frozen açai & pitaya 

https://amazonia.organic/