Description:

New Year so there has to be a new petite dessert! Dessert redefined by making it gluten free, egg free, dairy free and refined sugar free!!!

My family has a sweet tooth so I didn’t want to deprive ourselves on the New Year so what I have here for you is a bit of a healthier version of cheesecake. This went down like a storm and got all plant based goodness in the system.

For the nut base:

• 1 cup raw almonds
• 1 cup raw walnuts
• 10 dates, pitted
• 3/4 cup dessicated coconut
• 1/4 tsp sea salt

For the white cashew layer:

• 1, 1/2 cup raw cashews
• 1/2 cup coconut cream
• 1/4 cup coconut oil
• 1/4 cup lemon juice
• 90 ml maple syrup
• 1 tsp vanilla

For the berry layer:

• 1/2 cup frozen raspberries – pink layer
• 1/2 cup frozen blackberries & 1/2 tbsp blue spirulina (optional) – blue layer

Servings 15 mini portions

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Instructions

For the nut base - combine & break down all the ingredients in a food processor. Divide the mixture equally into two portions & press down onto the bottom of two rectangular baking trays.

For the middle white layer - Combine & break down all ingredients for the white layer in the food processor. Spoon and spread 1 1/2 cups of this white layer over the nut base.

Pink layer - Now add 1/2 cup frozen raspberries to the remaining cashew mix & combine using the food processor. Spread around 3/4 cup of this pink paste over the white layer in one of the trays.

Blue layer - add 1/2 cup frozen blueberries & 1/2 tbsp spirulina to the remaining pink paste in the food processor & combine to form a blue paste. Spoon & spread this over the white layer on the 2nd tray.

Garnish with fresh berries.