These no-bake cheesecake bars get their beautiful purple hue from antioxidant-rich açaí. Keep them in the freezer for a quick, wholesome treat
Ingredients
Cooking Instructions
Download PDFLine a 20cm square baking tin with baking paper and lightly grease with 2 tbsp melted coconut oil. Set aside.
Add the almond flour, dates, melted coconut oil and salt to a food processor. Blitz until the mixture comes together into a sticky dough with small visible bits — avoid over-processing. Press the crust mixture evenly into the base of the lined tin and smooth the surface with the back of a spoon.
Drain and rinse the soaked cashews. Add the cashews, coconut milk, 4 tbsp melted coconut oil, maple syrup, lemon juice and 25g açaí powder to the food processor. Blend for 2–3 minutes, or until completely smooth, scraping down the sides as needed. Taste and adjust the sweetness or acidity, if desired. Pour the filling over the crust and smooth the top. Tap the pan gently on the counter to release any air bubbles.
Freeze for at least 3 hours, or until fully firm.
Remove from the freezer and let sit at room temperature for 10–15 minutes. Warm a knife under hot water, dry, then slice into bars.
Dust with açaí powder and top with fresh blueberries before serving. Store in an airtight container in the freezer for up to 1 month.
