Maqui berry and chocolate cheesecake

Maqui berry and chocolate cheesecake

 

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Maqui berry and chocolate cheesecake

Ingredients

Crust

  • 80 g toasted almonds
  • 20 g rolled oats
  • 10 g cacao powder
  • 50 g dates previously soaked in water for minimum 1 hour
  • 1 tablespoon coconut oil

Maqui berry layer

  • 250 g cashews previously soaked in water for minimum 4 hours
  • 3-4 tablespoons agave
  • 4 tablespoons coconut oil
  • juice of 1/2 lemon
  • 2 teaspoons maqui berry powder
  • 5-6 tablespoons almond milk or any other alternative

Chocolate and acai berry layer

  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 50 g dark chocolate
  • 1 tablespoon coconut oil
  • 1 tablespoon cacao powder
  • 1 teaspoon acai berry powder
  • 2 tablespoons agave

Extra

  • 50 g dark chocolate

Instructions

Crust

  1. Line the base of a 12 cm spring form cake tin with baking paper. 
  2. Place almonds and rolled oats in a food processor and process until they are finely ground. Add cacao powder, drained dates and coconut oil and process until the mixture sticks together. Adjust sweetness. 
  3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. 
  4. Place it in the fridge.

Maqui berry layer

  1. Drain cashews and place them in a blender. Add coconut oil, lemon juice, agave, maqui berry powder, and 3 tablespoons almond milk. Blend on high speed until the mixture becomes creamy.

  2. If the mixture is too thick add  2-3 more tablespoons of almond milk. 

Chocolate and acai berry layer

  1. Melt the coconut oil and chocolate over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
  2. Add coconut cream, cacao powder, melted chocolate, acai berry powder, and agave to the blender and blend shortly until smooth and creamy. Adjust sweetness.

Layering

  1. Pour 1/3 of purple filling over the crust and add half of the chocolate filling on top of the purple filling. Since the chocolate filling is much thinner than the maqui berry one, you should place cake shortly in the freezer for the chocolate layer to thicken a bit before adding another layer of maqui berry filling. If not, your layers might look a bit messy but still delicious. 

  2. After it thickens, repeat the process: pour 1/3 maqui berry layer and another 1/2 of the chocolate layer and again, put it in the freezer shortly until the chocolate layer thickens a bit. 

  3. Add the last 1/3 of maqui berry layer on top.
  4. Place the cake in the freezer to set for at least 3-4 hours.  Keep it in the fridge or the freezer.

  5. Before serving, decorate with blueberries and edible flowers...

 


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