Ingredients

300 gs Plain Chocolate Biscuits

180 gs Walnuts

10 Dates

100 gs Coconut Oil

2 tbsp.s Honey

750 gs Cream Cheese softened

100g gs Caster Sugar

300 mls Thickened Cream

200 gs White Chocolate Melts

200 gs Milk Chocolare Melts

200 gs Dark Chocolate Melts

3 tsp.s Powdered Gelatine

1 tbsp. YIAH Milk Chocolate Powder

1 tbsp. YIAH White Chocolate Powder

1 tbsp. YIAH Dark Mint Chocolate Powder

1. Grease a 23cm spring form pan using spray oil. Process biscuits and nuts in food processor until mixture resembles crumbs. Add dates, coconut oil and honey and process to combine. Press mixture over base and sides of pan and refrigerate until needed.

2. To make filling, use food processor and process cream cheese and sugar until smooth and well combined. Add cream and continue to mix until smooth. Divide mix into three different bowls.

3. Melt chocolate in microwave in short bursts stirring after each burst.

4. Once each chocolate flavour in melted mix into cream cheese mix with YIAH Chocolate Powder.

YIAH Milk Chocolate = Milk Chocolate Mix

YIAH White Chocolate = White Chocolate Mix

YIAH Dark Mint Chocolate = Dark Chocolate Mix

5. Pour dark chocolate layer over chilled base and freeze for five (5) minutes. Top with white chocolate layer and freeze for five (5) minutes. Top with milk chocolate layer and refrigerate for at lest four (4) hours or over night to set.

6. Slice cheese cake and serve with berries.