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Iswari SuperFood

Recipe: Cacao & Blueberry Layered Cheesecake

40 Easy
40 40 mins.
10 10 persons

Equipment:

Food processor

High speed blender

Springform tin lined with parchment paper (9” or similar)


Ingredients

BASE

1 cup roasted buckwheat

1⁄2 cup oat flakes (use GF if required)

6 medjool dates (pitted)

1⁄2 cup Iswari dried white mulberries

3 tbsp coconut oil (solid)

1⁄4 tsp Himalayan pink salt


CHOCOLATE FILLING

150g (dry weight) cashews - soaked in water for 4 hours

1⁄2 cup maple syrup

1 cup chilled coconut milk (use only the thick part from the top of the can)

1/3 cup Iswari raw cacao powder

1/3 cup Iswari cacao butter


BLUEBERRY FILLING

150g (dry weight) cashews - soaked in water for 4 hours

1⁄4 cup maple syrup

1 cup chilled coconut milk (use only the thick part from the top of the can)

1⁄2 cup blueberries (defrosted if using frozen)

1⁄4 cup coconut oil (solid)

1 tsp vanilla extract

2 tbsp Iswari Lucuma powder

1 tsp lemon juice


TOPPINGS

1 cup fresh blueberries


Method

BASE

1. Add all the ingredients to your food processor and blitz until it forms a dough.

2. Line your cake tin with parchment paper and press the dough into the base

using a spatula or smooth glass to compact it down.

3. Set aside in the freezer.


CHOCOLATE FILLING

1. Add all the ingredients to your high speed blender and blitz until smooth and

creamy without any lumps.

2. Pour the mixture into the cake tin and tap the tin on your work counter to knock

out any air bubbles.

3. Place in the freezer to set for 1 hour.


BLUEBERRY FILLING

1. Add the ingredients apart from the lemon juice to your high speed blender and

blitz until completely smooth and creamy

2. Add lemon juice to taste and blend again to combine.

3. Pour the blueberry mixture on top of the cake and tap the tin on your work

surface again to knock out any air bubbles.

4. Place the cake back into the freezer to set fully for another 2 hours.

5. Once ready, remove the cake from the cake base whilst still frozen.


TOPPINGS

1. Top the cake with fresh blueberries

2. Use a hot, wet knife to cut the cake into slices.


This cake will store for a few days refrigerated in an airtight container, alternatively freeze and defrost as required


By: Christina Leopold

Instagram: @addictedtodates



Used products