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Triple Treat Superfoods Vegan Cheesecake
Here's a mouth watering vegan cheesecake with three spectacular layers - a nutty cacao base, sweet beet and raspberry centre and a smooth lucuma lemon top. The natural sweetness of dates, coconut milk, beetroot, berries and lucuma makes this special cake refined sugar free.
Triple Treat Superfoods Vegan Cheesecake
Little Kale Girl
12
dessert
Here's a mouth watering vegan cheesecake with three spectacular layers - a nutty cacao base, sweet beet and raspberry centre and a smooth lucuma lemon top. The natural sweetness of dates, coconut milk, beetroot, berries and lucuma makes this special cake refined sugar free.
Ingredients
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2 cups of dates
1 cup of almonds
1/2 cup of walnuts
1 tbsp coconut oil
1 tbsp of Cacao Powder
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1/3 cup Lucuma Powder
2 cups cashews soaked overnight
Lemon juice from one small lemon
1 tbsp lemon zest
1/2 cup coconut milk
2 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla essence
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2 cups overnight soaked cashews
1/2 cup coconut milk
1 tbsp coconut oil
Juice half a lemon
300 g of raspberries (defrosted and strained)
3 tbsp maple syrup
1 tbsp Beetroot Powder
Directions
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Place almonds and walnuts in a food processor and blend until you have small pieces
Add remaining ingredients and blend until you have a smooth consistency
Press the mixture into a round spring form pan about 21cm and place n the freezer for 15 minutes
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Place all pink layer ingredients (except raspberries) in a food processor and blend until you get a smooth creamy texture
Pour it on top of the base layer and place in freezer for 1 hour
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Spread raspberries on top of frozen pink layer and prepare the white mixture the same way as the pink
Pour on top of pink frozen layer and freeze for 8 hours
Take out of the fridge 15 minutes before serving
Cut with warmed clean knife