Ready for a non-bake cheesecake that nourishes your brain?

We partnered with the recipe queen that is Jade Woodd aka @panaceas_pantry to bring you this brain-boosting blackcurrant, macadamia and coconut cheesecake slice.

Recipe: 

Crust

135g (1 ½ cups) macadamia nuts

35g (½ cup) shredded coconut

21g (3 Tbsp) coconut flour

6-8 fresh dates, pitted

1 Tbsp lemon zest

Filling

280g (2 cups) raw cashews, soaked in water 4 hours then drained

¾ cup (187ml) Ārepa The Brain Drink

2 Tbsp Ārepa The Brain Powder

100g (1/3 cup) pure maple syrup (do less if you like)

55g (¼ cup) cacao butter

2 tsp vanilla extract

¼ cup lemon juice

Optional: 2 fresh egg yolks

Optional; 2 tsp berry jam of choice (I used bilberry)

Method

1. Grease and line a 20cm square tin and set aside.

2. Add all crust ingredients except, the dates, to a food processor. Blitz until only small crumbs remain. Add 6 dates and pulse to combine well. The mixture should now be clumping together, and form a compact clump when squeezed in your hand. If not, add an extra date or two. Press base evenly int the bottom of the prepared tin.

3. Make the filling.

THERMOMIX METHOD: Add everything to your thermomix. Blend on a low speed at 50C for 5 minutes, then blend on high speed, 50C, for 3 minutes, scrapping down intermittently.

CONVENTIONAL METHOD: Add everything, except cacao butter, to a high speed blender and blend until very smooth. Add cacao butter to a heat proof bowl. Add 2cm water to a small saucepan, and bring to the boil. Sit bowl on top of saucepan, reduce heat to a simmer. Melt gently.

Once liquid, set aside to cool a few minutes then add to your blender and blend for 1 minute.

Use a clean spoon to spread the filling over the base. Add the optinal jam and swirl through-ladded lavender petals too.

Set in the freezer for 4+ hours

Enjoy!