Layered Berry Cheesecake Squares
VEGAN – DAIRY-FREE – GLUTEN-FREE
Serves 12
Ingredients
FOR THE CRUST
2 cups of walnuts, pecans and almonds
6 large medjool dates
2 tbsp maple syrup
3 tbsp of coconut oil
1 tbsp of coconut flour
FOR THE BLUEBERRY LAYER
1.5 cup soaked cashews (soaked overnight)
150g Nush Natural Almond M.lk Spread
1 tsp blueberry powder
120g Nush Blueberry Almond M.lk Yog
3 tbsp melted coconut oil
1 tbsp lemon juice
3 tbsp maple syrup
Sea salt
FOR THE VANILLA LAYER
1.5 cup of soaked cashews (soaked overnight)
150g Nush Natural Almond M.lk Spread
1 tsp vanilla powder or extract
3 tbsp lemon juice
3 tbsp maple syrup
Pinch of sea salt
FOR THE STRAWBERRY LAYER
1.5 cup of soaked cashews (soaked overnight)
150g Nush Natural Almond M.lk Spread
1 tsp strawberry powder
3 tbsp coconut oil
3 tbsp maple syrup
120g Nush Strawberry Almond M.lk Yog
Lemon juice
Sea salt
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 by blending the soaked cashews (soaking overnight is essential to ensure they blend easily and create a smooth mixture).
Once this mixture looks smooth (should take about 10 minutes), add the Nush Natural Almond M.lk Spread, Nush Natural Almond M.lk Yog, blueberry powder, lemon juice, coconut oil and maple syrup until creamy.
Pour this mix onto the crust, place in freezer and leave to set for an hour.
Repeat this with the second vanilla layer and then the third strawberry layer, 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.