Before making the chocolate bark, prepare the macqui cheesecake topping by combining all ingredients in a high-speed blender, blending until completely smooth.
Pour the cheesecake mixture onto a baking tray, lined with baking paper. Spread the mixture evenly and freeze until set, before cutting into small bite-sized squares.
For the chocolate bark, grate the Power Super Foods Cacao Butter and place in a heat proof mixing bowl over a saucepan of boiling water. Turn off the heat and stir the butter until melted.
In a mixing bowl, combine the Power Super Foods Cacao Butter and Cacai Powder, sweetener and Sea salt. Whisk until mixture is smooth and silky.
Pour onto a tray lined with baking paper, and spread evenly.
Before the chocolate sets, top with macqui cheesecake squares, and finish with coconut chips, desiccated coconut, blueberries and edible flowers, if using.
Place in the freezer and remove when ready to enjoy.
The macqui cheesecake recipe will make extra. Simply enjoy the leftovers on their own, or keep in the freezer to add to a different dessert. We used ours in heart shaped moulds to decorate our morning smoothie.
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