• Line a 9 x 13 inch baking dish with parchment paper.

BASE

• Place all the dry ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a crumb.
• Press the base mix into the bottom of the lined baking tray and smooth with the back of a spoon.

FILLING

• Add the cream cheese to mixing bowl with the powdered sweetener and vanilla. Whisk with an electric mixer until just combined.
• In a separate bowl, whisk the heavy cream until a soft peak thickness. Fold the cream into the cream cheese and mix with a spatula. Taste for sweetness and decide if you need a bit more or not.
• Add the gelatin to a mug and add boiling water. Stir to combine then immediately fold through the filling.
• Spoon the filling onto the almond base and level with a spatula. Place in the fridge for 8 hours or overnight to set.

BLUEBERRY SAUCE

• Add the berries to a saucepan with water and optional sweetener. Simmer until the berries are just soft, about 5 minutes. Remove from the heat and add the chia to thicken. Allow to fully cool. Place in the fridge to speed this up.

ASSEMBLY

• Add the berry sauce to the top. Pop in the freezer for 30 minutes before slicing to make it easier to slice and it’s nice and cold.

STORAGE

• Fridge for 3 days or freezer for 2 months.