Cheesecake

Ingredients

  • 3/4 cup pecans
  • •3/4 cup walnuts
  • •1/4 cup + 2 tblsp coconut flakes
  • •1 tblsp hemp seeds
  • •1 tsp vanilla
  • •1 1/2 tsp coconut oil
  • •3 medjool dates soaked in warm water 10-15 min to soften
  • •if desired: 2 tblsp dried mulberries
  • •pinch sea salt
  • SPIRULINA LAYER
  • •1 1/2 cups raw cashew pieces soaked for 2 hrs
  • •3 tbslp lemon juice •2 tsp vanilla extract or paste •3 tblsp coconut oil
  • •3 tblsp maple syrup
  • •pinch of sea salt •1 tsp spirulina. •2/3 cup fresh or frozen pineapple (bring to room temp if frozen)
  • •1/3 cup fresh or frozen mango(room temp if frozen)
  • PITAYA LAYER
  • •1 1/2 cups raw cashew pieces soaked for 2 hrs
  • •3 tbslp lemon juice •2 tsp vanilla extract or paste •3 tblsp coconut oil
  • •3 tblsp maple syrup
  • •pinch of sea salt •2/3 cups fresh or frozen rapsberries
  • •1 packet of thawed at room temp

Preparation

  1. Pulse ingredients together until mixture is crumbly, well mixed, and it sticks together

  2. Press into parchment lined 8 x 8 or 9 x 9 pan and chill for at least one hour in freezer

  3. Blend in high speed blender (@blendtec ) adding non dairy milk(@califiafarms almond milk) a little at a time until smooth and creamy consistency

  4. Perhaps 1-3 tblsps total

  5. Same directions as above for blending

  6. Layer whichever color you desire first. Put in freezer for 1-2 hours, and then add the other color. Let sit 2-8 hours in freezer. Pull out and let warm to room temp for about 10-15 min, and then slice and serve plain or with your favorite toppings...like pitaya raspberry sauce! Keep leftovers in freezer in airtight container

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