In this blog post, I’ll show you how to make a healthy acai bowl cheesecake :)
BASE INGREDIENTS
- 1 cup almonds (or nut of choice)
- 12 fresh medjool dates
- 1/4 cup shredded coconut
FILLING INGREDIENTS
- 1 1/2 cups cashews (soaked overnight in water)
- 1/2 400mL tin of coconut cream
- 1/4 cup coconut sugar
- 1/4 cup acai powder
- 3 tbsp melted coconut oil
- 1 tsp vanilla
TOPPING INGREDIENTS
- 1/2 cup strawberries
- 1/2 cup blueberries
- 200mL tin coconut cream
- 1/4 cup coconut sugar
- 3 tbsp acai powder
- Paleo Hero toasted muesli
METHOD
- Combine base ingredients in a food processor until it starts to stick together, but is still a little crumbly.
- Press base into bottom of a lined cake tin (I used a rectangular 22cm x 9cm tin).
- Combine all filling ingredients in a high speed blender and process until smooth and creamy.
- Pour filling over base.
- Combine topping ingredients (except muesli) in a blender and pour gently over the filling.
- Place in freezer overnight to set.
- Remove from freezer 2 hours prior to cutting.
- Top with Paleo Hero toasted muesli prior to serving.
- Store in fridge.
Makes about 12 large serves of acai bowl cheesecake.
If you liked this one, you may also like my healthy mars bar slice recipe.
I also have a FREE 7 Day Lean Legs Meal Plan, which you can download below. And it’s gluten, dairy and processed sugar free :)
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Love Rachael xx
It’s FREE
Hi – love the look of this recipe and am going to try this weekend. Just one question – when you say ‘coconut cream’ do you mean the 400ml cans of coconut milk?
Hi hun. I actually used coconut cream, but you can also use coconut milk. Coconut cream comes in a 400mL can just like coconut milk :) xx