Berry Chia Cheesecake
Ingredients
- base
- 75g almond meal
- 50g chocolate, melted
- 2 tbsp maple syrup
- 2 tbsp plant-based milk,of choice
- 1 tbsp black chia seeds
- filling
- 250g raw cashews
- 150g raspberries + extra for serving
- 100g plant-based yoghurt
- 85g maple syrup
- 75g coconut oil or plant-based white chocolate, melted
- 1 lemon, juice and zest
- 1 tbsp vanilla extract
- 50g black chia seeds
Preparation
Line the bottom of a 15cm spring form cake tin
Mix all the base ingredients in a bowl. Press into the bottom of the cake tin and set aside
Blend all the filling ingredients except the chia seeds in a blender
Mix the chia seeds into the filling and pour into the cake tin. Set aside in the fridge for at least 4 hours
When the cake is set, remove from the tin, garnish with raspberries and serve
