Frozen Yoghurt Strawberry, Chia & Coconut Cheesecake
1 cup ground almond
1 cup coconut flour
3 teaspoons date syrup (alternative: use 4 pitted dates, blend well)
1/2 cup coconut oil
2 teaspoons coconut sugar
1 teaspoon cinnamon to taste
2 cups raw cashews (soak in water over night)
1/2 cup + 2 tablespoons Natural Greek Style Raglan Coconut Yoghurt
3 teaspoons vanilla essence
4 teaspoons lemon juice
2 teaspoons maple syrup
+ 1 cup Strawberry & Acai Raglan Coconut Yoghurt
+ Raspberry powder for colour (such as Fresh As powders)
1 x 275mL bottle of CHIA blackcurrant or blueberry
2 teaspoons lemon juice
1 teaspoon coconut sugar
Clear some space in your freezer and line or grease a springform cake tin.
Start with the base: melt the coconut oil and blend all ingredients together, using an electric mixer if necessary.
Press this dense biscuit layer into the base of the tin and freeze for ~20 minutes.
Whilst waiting, blend the soaked cashews – a nutribullet is sufficient if they have been soaking for over 4 hours. Mix in the Greek Style Raglan Coconut Yoghurt, vanilla, maple syrup and lemon juice. Adjust the quantities of maple syrup and lemon juice depending on whether you want it more sweet or tart tasting.
Pour 3/4 of this mixture on top of the biscuit layer and leave to set for at least 40 minutes.
Add the Strawberry & Acai Raglan Coconut Yoghurt to the remaining cheesecake mix. For a vibrant pink colour, add freeze-dried strawberries or raspberry powder. Spread this layer on top of the first cheesecake layer when it is frozen and firm enough not to combine with each other. Leave for another 40 minutes.
Lastly, create a chia topping with a bottle of CHIA mixed with lemon juice and coconut sugar – pour this on top of the cheese cake and leave to set for 2 hours.
Thaw before serving & top with coconut flakes and freeze-dried berries. Enjoy! Xx
Huge thank you to CHIA NZ & Raglan Coconut Yoghurt for sponsoring this recipe!