This week has been tough! Challenging – but tough! So there you go, thats my excuse for taking so long to post this recipe!

If you are following me on IG, you would have seen these little beauties…

My Raw Triple Berry Cheesecakes! These are so refreshing, you can make them as sweet as you want but i like to contrast the layers a little bit so you get that sweetness and tang with some of the berries!

The recipe is below…but adjust the sweetness according to your taste!

Ingredients

Simple Crust:

• 1/2 C Almonds
• 1/2 C Dates (soaked in water and drained)
• 1 T Chia (can omit but i like Chia 🙂 )
• 1/2 t Vanilla Extract
• 1-2 T Water to combine
• Pinch of salt

Blueberry Layer:

• 1/2 C Raw Cashews (soaked over night and drained)
• 1 C Frozen Blueberries
• 2 T Agave
• 2T Lemon juice
• 1T Coconut oil

Raspberry Layer:

• 1/2 C Raw Cashews (soaked over night and drained)
• 1 C Frozen Raspberries
• 1/2 T Agave
• 1/4 C desiccated coconut
• 1T Coconut oil

Strawberry Layer:

• 1/2 C Raw Cashews (soaked over night and drained)
• 1 C Frozen Strawberries
• 1T Lemon juice
• 1T Coconut oil

Extras:

• Berries to decorate (frozen or fresh)

Method

1. Process all the crust ingredients and press in tin, muffin cups or whatever you want to put the ‘cheesecake’ in (I use muffin patties for individual cheesecakes) and pop it in the fridge while you make the filling
2. Start with the Blueberry layer…
3. Process cashews until smooth
4. Add the remaining filling ingredients and continue blending until smooth
5. Pour the filling on top of the bases
6. Pop it in the freezer to set
7. Repeat steps 3, 4 and 5 for the Raspberry and Strawberry layers.
8. Put whatever toppings on that you want and pop them in the freezer to set.
9. Let them thaw for 5-10mins before eating, or – enjoy them frozen if you can’t wait! 😉

Hope you enjoy the recipe! Please let me know if you try the recipe!

S xx