Acai Berry Cheesecake

Acai Berry Cheesecake


  • 200g roasted unsalted cashews
  • 1 lemon
  • 50ml coconut oil
  • 1 tbsp tahini
  • 100g chopped dates
  • 200g pecans
  • 2 heaped tbsp Brazilian acai powder
  • 50g cacao nibs
  • 1 vanilla pod
  • 3 ripe bananas
  • 150g fresh blueberries
  • 150g fresh strawberries
  • 150g fresh raspberries
  • Mint leaves

Needs: 9 inch spring form cake tin & food processor


  1. Blitz 200g of pecans in the food processor with 100g of dates, the seeds from the vanilla pod and 50g of cacao nibs. Combine until there is a smooth consistency and sticky texture, add a little water if more moisture is needed.
  2. Press into the base of the cake tin with a spatula.
  3. Next blitz the cashews and banana's and 100g of dates into a smooth paste. Warm the coconut oil until liquid and add into the banana and cashew paste along with the tahini.
  4. Add the fresh blueberries, raspberries and strawberries into the food processor and blend together with acai powder and the cashew and banana paste until combined into a smooth consistency. Leave some fruit for garnishing.
  5. Poor the mixture onto the base and place in the fridge for 1-2 hours or until set.
  6. Garnish with the remaining fruit and mint and allow 5-10 mins for defrosting before serving.

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