I N G R E D I E N T S

BASE

1 cup hazelnuts

2 cups shredded coconut

1 tablespoon cacao powder

1 cup almonds

1/8 cup rice malt syrup

3 tablespoons water

FILLING

2 tbsp Nourishing Protein Chocolate

5 cups cashews, soaked overnight and drained

1 cup coconut cream (the solid from a tin of coconut milk)

2 tablespoon coconut oil

Juice of ½ lemon

½ cup rice malt syrup

2 teaspoons vanilla extract

pinch of sea salt

2 tablespoons cacao powder

½ cup raspberries

1/8 cup freeze-dried raspberry pieces

M E T H O D

To make the base process hazelnuts, shredded coconut, cacao and almonds in a food processor and blend until crumbly. Add in rice malt syrup and water until well combined and sticky.

Press the dough into a muffin tin, filling 1/3 of the way up. Set aside in the fridge.

Make the cheesecake filling by adding all filling ingredients into the food processor, except the cacao and Nourishing Protein Chocolate. Blend on high, at least 5-10 minutes, until smooth and creamy.

Empty 1/3 of the mix into a bowl and add cacao and Nourishing Protein Chocolate to the remaining filling in the blender. Process until combined.

Fill up muffin tin with alternate spoonsful of vanilla and chocolate cheesecake filling, saving any excess chocolate frosting for piping later. Set aside in the freezer, including the extra frosting in a piping bag. Freeze until firm, at least 5-6 hours.

Pipe remaining frosting on top of each cake and finish with fresh and dried raspberries. If the frosting is too firm, allow to thaw a little by running piping bag under hot water. Keeps well for up to a month in the freezer and best enjoyed when thawed for 20 minutes before eating.

MAKES 10.