I’m writing this lying on the sofa trying to fight a cold…grrr. The universe must know I’m going on holiday on Tuesday and has decided that now is the time for a cold. To be honest, I rarely get colds and if I do I manage to get rid of them within a day or two but everything has been so hectic recently I think I might be slightly run down. Nothing two weeks in Sri Lanka won’t cure though! Can’t tell you how excited I am. Our half developed holiday plan is; a few days on Columbo, elephant sanctuary, four day yoga retreat and few days by sea! Yay!!
So, these gorgeous little blackberry cheesecake slices are unbelievably good. The almond cacao base with a pinch of salt is amazing with the creamy vanilla topping. They’re raw and vegan with no nasties but that doesn’t mean they don’t taste amazingly indulgent. Don’t be put off by thinking they are too complicated it make. They’re really quick and easy. You just need to remember to soak the cashews overnight so that you get a really creamy cheesecake topping.
I’ve added some superfood powers to make them extra healthy; some lacuma in the base for added sweetness and some blueberry powder in the blackberry swirl – you’ve got to try these!
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