I’m not the only one who turned 40 this month! Miranda Kerr also celebrated her 40th birthday this May. Her skincare company, Kora Organics, celebrated with this healthy and delicious vegan cheesecake I created together with Chef Kate McAloon. The raw triple layered cheesecake showcases one of Kora's favourite ingredients: Acai Berry.

Kora Organics released a new PLANT STEM CELL RETINOL ALTERNATIVE SERUM containing Acai Stem Cells and other antioxidant-rich botanicals to nourish and protect the skin against ageing from environmental damage.

I can vouch that this product feels like a little luxury on my skin every night and works overnight leaving my skin feeling bright and fresh every morning. I’ve added this product near the tail end of my nightly skincare ritual. I follow it with my favourite moisturiser and Kora’s Noni Glow Face Oil. I’m obsessed!

This frozen cheesecake is delicious and quite easy to create. The flavour is exquisite and the layered cake looks as good as it tastes! You just need to allow time for each layer to set in the freezer before proceeding to the next layer. We have suggested many optional toppings to spark your creativity, so, use the ones that bring you joy!

TIP: You can substitute soaked cashews for the macadamia nuts in this recipe if you prefer.

NOTE: There are a few steps to making this dessert and you’ll need to allow for each layer to set at least 5 hours before proceeding to the next layer. This dessert can be created and frozen then decorated just before serving which makes it ideal for easy entertaining.

SERVES: 8 – 10

PREP TIME: 35 – 45 minutes

FREEZING TIME: 8 hours to overnight

INGREDIENTS

Nutty Base Ingredients

½ cup chopped almonds, macadamia nuts, walnuts or hazelnuts (or a mixture of nuts)
3 tbsp sunflower seeds
2 tbsp hemp seeds (or more sunflower seeds)
1 tbsp raw cacao powder
¼ cup shredded or desiccated coconut
1 tbsp coconut sugar or maple syrup (to taste)
1 tbsp melted coconut oil
1 tsp vanilla essence/extract (to taste)
6 medjool dated (pitted and roughly chopped)

Vanilla Filling Layer Ingredients

1 cup macadamias (soaked for 3 – 4 hours, rinsed and drained well)
½ coconut cream or vegan vanilla yoghurt
1 tsp vanilla essence/extract
2 tbsp maple syrup (to taste)

Acai Berry Layer Ingredients

1½ cups macadamia nuts (soaked for 3 – 4 hours, rinsed and drained well)
2 – 3 tbsp maple syrup (to taste)
1 cup + 2 tbsp coconut cream
200gm/7oz açai berry frozen sachet (thawed)
½ cup raspberries (fresh or frozen/thawed)
1 tbsp melted coconut oil

Optional Decorations

Meringue drops
Chocolate shavings
Coconut yoghurt
Berries
Edible or decorative flowers
Fruit
Nuts
Mint leaves

METHOD FOR NUTTY BASE

In a food processor or high-power blender combine all ingredients for the base and blend until smooth.
Rub a spring form tin/pan generously with coconut oil and press the nutty base ingredients into the base evenly forming a bottom layer of crust and set aside while you make the vanilla filling layer. You can also line the spring form tin/pan with baking paper if you like.

METHOD FOR VANILLA FILLING

Drain the soaked macadamia nuts and rinse well and then place them in a high-speed blender with rest of the vanilla filling ingredients and blend until smooth and creamy.
Spoon the filling on top of the nutty base and then place in the freezer for approx. 2½ – 3½ hours to set. Test the firmness by inserting a butter knife into the middle. The fill should be firm, and not runny, when set.

METHOD FOR THE ACAI LAYER

Once the vanilla layer is firmly set you can prepare the acai layer. Combine all ingredients in a high-speed blender and blend until smooth.
Pour the acai mixture on top of the vanilla layer and return to freezer for approx. 4 – 5 hours to overnight to firmly set to cheesecake.
When you are ready to serve the cheesecake decorate the top with any of the optional decorations such as; shaved chocolate, fresh berries, flowers and/or coconut yoghurt then slices with a sharp knife that has been heated in hot water and wiped dry between each slice as this makes it easier to slice.
You can store leftover cheesecake for up to 2 weeks in an airtight container in the freezer.

Enjoy! x
Chef Kate and Holly Kent