Pink Pitaya Raw Cheesecake Recipe

pink pitaya raw cheesecake
pink raw cheesecake
Created by @my_life_my_treats
Raw Pink Pitaya Cheesecake 
1/2 cup almonds
1/3 cup shredded coconut
4 dates, soft or soaked
1 tbsp coconut oil, melted
    200 g cashews, soaked overnight
    150 g dates, soaked 30 min
    1 cup coconut milk, full fat
    1-2 tsp pitaya powder 
      1. Pulse the base, press on a mold and set I to freezer while making the filling.
      2. Blend the filling ingredients besides the pitaya powder into a smooth paste.
      3. Set a small part aside and mix it with the pink powder. Pour the non-coloured on the base, and the pink on top of that. Swirl with a toothpick until mixed according to your desire.
      4. Let it set in the freezer overnight. Take to room temperature about an hour before serving.
      pink raw cheesecake

      1 comment

      • Please, can you detail the quantities? Half almonds etc?

        Hannah Swain

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