Ingredients

Base

• 1½ cups raw pecans
• ⅓ cup raw buckwheat groats
• 2 cups coconut flakes
• ¾ cup Medjool dates (pitted)
• 2 Tbsp. melted coconut oil
• ¼ cup cacao powder
• Pinch of salt

Berry Layer

• 1½ cup raw cashews (soaked overnight)
• ⅓ cup pure maple syrup or sweetener of choice
• ⅓ cup cacao butter, grated and melted (double boiler method)
• ¾ cup frozen raspberries and blueberries
• 1½ tsp acai berry powder
• ⅓ cup coconut cream (solid)
• ½ tsp organic vanilla extract

White Chocolate Layer

• 1 cup raw cashews (Soaked overnight)
• ¼ cup maple syrup
• ¾ cup cacao butter, grated and melted
• ¼ vanilla extract
• ¼ cup coconut cream
• 1 ½ Tbsp fresh lemon juice

Almond Choc Fudge Chunks (OPTIONAL)

• ¼ cup Mayver’s Almond Spread 
• 6 Medjool dates
• ¼ cup cacao powder
• Pinch of salt

Method

1. Fudge Chunks
2. Base
3. Berry Layer
4. White Chocolate Layer
5. ENJOY with friends and family

This yummalicious recipe was provided by the lovely @feelingnourished

1. Place almond butter, dates, cacao powder & salt in high-speed food processor and blend until smooth.
2. Spoon out and press mixture firmly into a small container then place in freezer to set for an hour.

Base

1. Add the pecans, buckwheat groats and coconut flakes to a processor and blend, followed by the dates, cacao powder and salt.
2. Press base into individual cheesecake pans or a large cake pan.
3. Put pan in freezer to set.

Berry Layer

1. Drain the cashews, and rinse well.
2. Add cashews, maple syrup, berries, coconut cream and vanilla to a high-speed food processor. Blend until smooth and creamy.
3. Add melted cacao butter and acai powder, blend for a further 1-minute.
4. Remove base from freezer. Chop the fudge into 1 cm cubes, and layer them across the base.
5. Pour the berry mixture over the base. Place pan back in freezer to set for approximately 2 hours, before starting step

White Chocolate Layer

1. Drain and rinse the cashews.
2. Add cashews, maple syrup, vanilla and coconut milk into the processor, and blend again until smooth and creamy.
3. Add melted cacao butter and blend for a further 1 minute.
4. Spread frozen raspberries over the berry layer, and Pour the white chocolate mixture over top.
5. Set in freezer overnight.
6. Remove from freezer and pan, top with melted raw chocolate and blueberries! (Allow at least 25 minutes for the cake to defrost)

ENJOY with friends and family

This yummalicious recipe was provided by the lovely @feelingnourished