1/2 cup cashews
1/2 cup oats
1/2 cup dates
Tbsp coconut oil
2 1/2 cups cashews
4 tbsp coconut oil
3 tbsp maple syrup/honey
1/2 cup coconut milk
Tbsp lemon juice
2 Tbsp each of 3 Flavours of Arctic Power Berries – berry powders (Wild blueberry, Blackcurrant & Lingonberry)
To make the base for the cheesecake, start by combining the oats and cashews in a food processor and pulse these until finely ground. Add in the dates and coconut oil and blend so that everything is well combined and sticks together.
Pour the mixture into a loose bottom cake tin (I used a 20cm) and press into the base to create a flat surface. Pop this into the freezer. For the filling, combine all of the ingredients (apart from the berry powders) in a food processor or high powered blender and blitz until smooth and creamy.
Divide the mixture into three bowls and stir each of the berry powders into different bowls to create three colours.
Start by layering one of the berry fillings onto the base and allow this to chill in the freezer for around an hour before repeating this process with the other layers.
Allow the entire cake to set for at least 4 hours or overnight.
Once the cake is ready, leave to thaw a little, then carefully remove from the tin and decorate with melted chocolate or whatever you fancy!