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Triple-layered Berry "cheesecake"



  Plant based/Vegan
  Refined Sugar Free
  Gluten free





For the crust:

1 cup raw cashews⠀

6 medjool dates (soaked in boiling water for 10 mins)⠀

3 Tbs coconut blossom nectar Light or other sweetener of choice

4 tablespoons melted organic virgin coconut oil⠀

1 tsp cinnamon⠀

1 tsp vanilla powder⠀

¼ tsp salt⠀


For the filling:

4 cups raw cashews soaked overnight⠀

1 cup cashew milk/non-dairy milk⠀

1/2 cup coconut oil melted ⠀

2/3 cup coconut blossom nectar light or other sweetener of choice

4 Tbs fresh lemon juice⠀

 ½ teaspoon vanilla bean powder⠀

3/4 cup fresh strawberries⠀

1/2 cup fresh blueberries⠀

Edible flowers as decoration (I used chamomile flowers)







Grease a deep cake tin with coconut oil. Add the cashews to a food processor & blend until roughly chopped. Add the remaining ingredients except the dates. Drain the dates, remove the pips and chop into fine pieces⠀

Add to the food processor and blend. Mixture should start to stick together. Remove & press into tin. Wet your hands so the mixture doesn't stick. Prick the base with a fork and put in the freezer⠀


Put all the ingredients in a high speed blender, except the strawberries and blueberries, & blend until smooth. Add more nectar or lemon juice depending on your taste.⠀

Split the mixture evenly into 3 different bowls. Pour the first bowl onto the base and put back in freezer. ⠀

Next, add one bowl to the blender with the strawberries & blend on high until smooth- it should make a light pink colour. Pour on bottom layer and put back in freezer. Repeat again with the third bowl and add the blueberries. Pour on top of the pink/strawberry layer & put in freezer for 3 hours. (let the cake tin stay in the freezer for 15 mins between adding on fillings so colours don't mix together)⠀

Remove from freezer and leave at room temperature for 10 mins before serving




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