Ingredients:
Crust:
- 1 cup of raw cashews
- 1/3 cup of coconut flour
- 1/3 cup of brown rice malt syrup
- dash of vanilla and sea salt
Filling:
- 2 cups of raw cashews soaked for 24 hours in water
- 1/2 cup of nut milk of your choice
- 3 tbsp or more of rice malt syrup
- 1 tbsp of nutritional yeast to give it a "cheese" cake flavour (optional)
- 1/2 tsp of vanilla paste
- pinch of sea salt
- 3 tbsp of melted coconut oil
For the lemon layer:
- 1/4 cup of lemon juice
-1 tsp of lemon zest
(optional: 1/2 tsp of turmeric for a yellow colour)
For the Acai layer:
- 2 1/2 tsp of Acai powder or if you do not have it 1/2 to 1 cup of frozen berries
Instructions:
- Soak 2 cups of cashews overnight in water;
- In a food processor, mix the cashews and coconut flour until fine then add the rice malt syrup, vanilla and sea salt until it forms a sticky dough.
- In a cake tin, line with plastic wrap or baking paper press the dough to form the cheesecake base with wet fingers.
- Place it in the freezer while you make the filling.
- For the filling, drain and rinse the cashews and blend them for a few minutes on their own until it forms a paste.
- Add in the nut milk, coconut oil, vanilla, salt, rice malt syrup and nutritional yeast. Blend for a few minutes.
- Remove half of the filling from the food processor (about 1 1/2 cup) and set aside in a bowl. Add the lemon juice and lemon zest in the food processor and blend.
- Pour the lemon layer on top of the base and set aside in the freezer.
- In the food processor, add the remaining cashew filling and blend with the acai powder or frozen berries.
- Spread carefully on top of the lemon layer and place in the freezer for 3 hours minimum.
- Take out of the freezer 1 hour before serving.
- Top with strawberries, blueberries, coconut or any toppings you want.
