Raw Pink Cheesecake with Cashews and Pitaya
Ingredients
Cake crust
- 50 g dried prunes
- 25 g buckwheat groats
- 25 g poppy seeds
- 25 g coconut sugar
Cheesecake cream
- 75 g cashews
- 50 g coconut cream
- 40 g xylitol or you can use 2 tbsp of agave/maple syrup
- 40 g purple pitaya
- Juice of 1/2 lime
Preparation
Soak cashews overnight or for at least 2-3 hours.
Blend all cream ingredients in a high speed blender on high speed for about one minute until it's completely smooth and creamy, set aside.
Pulse all base ingredients in your food processor and spread into a 4 inch mini springform.
Pour the cream over the crust.
Freeze for at least two hours.
Decorate with pitaya slices if you like.
It tastes best when served cold but not frozen. Enjoy!