A cool twist on a cheesecake slice. A crunchy base made with our Seedy Morning Muesli topped with swirls of yoghurt and and passionfruit with a punch of acai for colour and goodness.

Gluten Free Sugar Free

Makes 28cm x 18cm / 11 x 7 inch tray

Ingredients

Base

140g / 1½ cups Seedy Morning Muesli

80g / 4-5 Medjool dates, pits removed

½ teaspoon orange rind (1 orange)

60ml / ¼ cup coconut oil, melted

Topping

500g / 2 cups Mundella Greek Honey Yoghurt

40ml / 2 tablespoons honey

60ml / ¼ cup orange juice, freshly squeezed

1 tablespoon + ½ teaspoon gelatine powder

250ml / 1 cup coconut cream, chilled (100% coconut)

50ml / 2½ tablespoons passionfruit pulp

50g / 2 tablespoons acai puree

Method

Line a 28cm x 18cm tray with baking paper or foil.

In a blender or food processor blitz the Seedy Morning Muesli until reduced to crumbs. Add dates and orange rind and process til dates have broken down completely.

Add melted coconut oil to combine. Press into tray and flatten well by hand. Place in fridge while making topping.

Mix yoghurt and honey together. Slowly sprinkle gelatine over the orange juice while stirring so no clumps form. Dissolve this over hot water then quickly stir into yoghurt. Whip coconut cream until thick, add to yoghurt and blend until smooth. Divide evenly between 2 bowls, adding passionfruit pulp to one and acai puree to the other, mixing thoroughly.

Pour passionfruit mix over muesli base then acai mix on top in a few big blobs so the lighter mix is still visible. Using a skewer drag it through the mix (without scraping the base) to create a marbled effect.

Place in fridge to set and cover when no longer liquid. Cut into squares.

This is a lovely breakfast alternative in summer or an impressive addition to a fruit platter. Best eaten within 2 days of making. Serve chilled.

Notes

1. Coconut cream must not be watered down variety.

2. Acai puree can be found in the frozen fruit section of supermarkets.

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