Layered Berry Cheesecake Squares

Makes 12 squares

Time–1hr prep, 4hr chill time

Method

Prepare a loose bottom square tin, grease with coconut oil and line with baking paper

With a mixer, blitz a mixture of almonds, walnuts and pecans with the coconut flour ,coconut oil, maple syrup and dates before pressing the mix into the tin and placing in the freezer to chill

While the base is chilling, clean out the mixer ready to blend the filling; start with blending the soaked cashews (soaking overnight is essential to ensure they blend easily and create a smooth mixture)

Once this mixture looks smooth (should takeabout 10 minutes), add the cheese style spread, almond yog, blueberry powder, lemon juice, coconut oil and maple syrup until creamy

Pour this mix onto the crust and place in freezer and leave to set for an hour

Repeat this with the second layer and then the third, ensuring you are chilling for long enough to create defined layers

When set and ready to serve take out of the freezer for 30 minutes before slicing and serving