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Layered Superfood Cheesecake


1 cup almonds
1 cup rolled oats
1 1/2 cups raisins

Vanilla cream:
1/4 cup cacao butter, melted
1 1/2 cups cashews
1/8 teaspoon sea salt
3 tablespoons lemon juice
1/4 cup maple syrup
2 teaspoons vanilla extract
1/2 teaspoon vanilla bean

Mint cream:
1 cup dates
3 tablespoons lemon juice
1/4 cup coconut oil, melted
1/6 cup maple syrup
1 cup brazil nuts
1 scoop Macro Greens superfood powder
1/4 cup mint leaves

Strawberry cream:
1 cup dried cranberries
3/4 cup almonds
1 scoop Miracle Reds superfood powder
1/4 cup strawberries
1/8 cup chopped beet
1/6 cup maple syrup
3 tablespoons lime juice
1/4 cup coconut oil, melted


To make the crust: grind the almond and oats into flour in a food processor, add the raisins and process until you get a sticky, moist dough. Press into the bottom of a lined springform pan. I used a 6-inch springform cake pan. Leave in the fridge.

To make each layer: simply blend the ingredients for each until smooth and thick. If your blender can’t handle the thickness, add more liquid in the form of maple syrup, melted cacao or coconut butter/oil or lemon/lime juice; you can also add water but it’ll make the result less creamy. You’ll end up with a white vanilla mixture, a green mint layer and a pink strawberry layer. Spread each successively into the cake pan in the order you want, and leave the freezer overnight so the cake can set and flavours can develop. Decorate with berries, flowers, nuts, mint leaves, seeds, whatever you like! Enjoy!