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Serves/ makes: 6


Base ingredients

1 ½ cup Absolutely Chocolate Rollagranola

½ cup Vegan melted butter or coconut oil

Cashew cream layer

1 cup cashews (soaked overnight or in hot water for 1hr +)

½ cup df milk

2 tbsp maple syrup

½ tbsp lemon juice

Berry Swirl

1 cup mixed berries

1/4 cup maple syrup

2-3 tbsp water

1 tsp chia seeds

Fresh raspberries


Begin my lining a square 15cm tin with parchment paper.

Make the cheesecake base by blitzing the granola in a blender until it resembles a finer crumb. Add the melted butter or coconut oil and blend. It should be sticky enough to bind together to form the base of your cheesecake.

Pour into the prepared tin and press firmly down with the back of a spoon. Place in the freezer whilst you make the filling and berry swirl.

For the berry swirl, combine the berries, maple syrup and water in a small saucepan over medium heat for around 10 minutes, stirring occasionally. Break down the berries with the back of your spoon until it reaches a thicker jammy consistency. Set aside to cool and stir in a teaspoon of chia seeds to help thicken.

To make the filling, add the cashews, milk, maple syrup and lemon to a high speed blender and blend until smooth and creamy. Pour this mixture over the base and smooth over until you have an even layer.

Add spoonfuls of the berry sauce on top of the cheesecake filling and swirl to create a marbled effect. Top with fresh raspberries.

Place in the freezer to set for 4-6 hours or overnight before cutting into squares. Before serving, allow to thaw for 15 minutes. Store in the freezer.

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