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

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

Blueberry layer

1.5 cup soaked cashews (soaked overnight)

150 g Natural cheese spread

1 tsp blueberry powder

120 g Blueberry almond yog

3 tbsp melted coconut oil

1 tbsp lemon juice

3 tbsp maple syrup

Sea salt

Vanilla layer

1.5 cup of soaked cashews (soaked overnight)

150 g natural cheese spread

1 tsp vanilla powder or extract

3 tbsp lemon juice

3 tbsp maple syrup

Pinch of sea salt

Strawberry layer

1.5 cup of soaked cashews (soaked overnight)

150 g Natural cheese spread

1 tsp strawberry powder

3 tbsp coconut oil

3 tbsp maple syrup

120 g strawberry almond nush

Lemon juice

Sea salt