This decadent vegan cheesecake is made with natural ingredients. Perfect for those with allergies. We guarantee the whole fam with enjoy this heavenly cake.
Ingredients
Crust
- 80g almonds roasted
- 20g rolled oats
- 50g dates, previously soaked for minimum 1 hour
- 1 tbsp coconut oil
Pitaya Layer
- 150g cashews, previously soaked for minimum 4 hours
- 2-3 tbsp agave
- 3 tbsp coconut oil
- juice of 1/2 lemon
- 3-4 tbsp almond milk
- 2 tsp pitaya powder
Black Goji Berry Layer
- 100g cashews, previously soaked for minimum 4 hours
- 2 tbsp agave
- 2 tbsp coconut oil
- Juice of 1/2 lemon
- 2-3 tbsp almond milk
- 1-2 tsp black goji berry powder
Extras
- Blueberries
Instructions
Crust
- Line the base of a 12cm spring form cake with baking paper
- Place almonds and rolled oats in a food processor and process until they are finely grounded. Adjust sweetness.
- Once all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.
Pitaya Layer
- Drain cashews and place them in a blender. Add coconut oil, lemon juice, agave and pitaya powder.
- If the mixture is too thick add 3-4 tbsp almond milk.
- Pour half of the mixture on top of the crust then add handful blueberries. Finish it by pouring another half of the mixture over blueberries.
Black Goji Berry Layer
- Drain cashews and place them in a blender. Add coconut oil, lemon juice, agave and black goji berry powder.
- If the mixture is too thick add 3-4 tbsp almond milk.
- Pour the mixture on top of the first layer
- Place the cake in the freezer to set for at least 3-4 hours
- Decorate with blueberries and edible flowers
Recipe created by @alltheworldisgreen