recipe 5th September 2016 by Bobby
We can’t get enough of the fruity flavours in acai, it makes the perfect super addition to any mixed berry smoothie. Our taste expert Bobby got creative in the kitchen and came up with this delicious frozen vegan acai berry cheesecake with a pecan date base.skip to the recipe
We're always switching up our product range at graze, and this means discontinuing some so we can introduce others. Our acai powder is no longer available, but this recipe still works very well without it, so enjoy!
Blitz 200g of pecans in the food processor with 100g of dates, the seeds from the vanilla pod and 50g of cacao nibs. Combine until there is a smooth consistency and sticky texture, add a little water if more moisture is needed. Press into the base of the cake tin with a spatula.
Next blitz the cashews and banana’s and 100g of dates into a smooth paste. Warm the coconut oil until liquid and add into the banana and cashew paste along with the tahini.
Add the fresh blueberries, raspberries and strawberries into the food processor and blend together with acai powder and the cashew and banana paste until combined into a smooth consistency. Leave some fruit for garnishing.
Poor the mixture onto the base and place in the fridge for 1-2 hours or until set.
Garnish with the remaining fruit and mint and allow 5-10 mins for defrosting before serving.
By Bobby, graze taste expert.
Taste expert Bobby is always coming up with new snack ideas (you can thank him for our delicious popcorn). He specialises in sustaining savoury snacks packed with plant protein.
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