Raw, vegan, paleo, healthy cheesecake.
I’ve been wanting to play around with the fruits here in Malaysia and incorporate them into my desserts. Finally I have got my hands on some fresh pink dragonfruit and raw cashews nuts.. here we go 🙂
🔹2 cups almonds
🔹1 cup medjool dates
🔹2 Tbs coconut Oil
Blitz till it all comes together, press into lined cake tin and place in the freezer.
Cashew cream :
🔹2 Cups cashews (soaked overnight)
🔹1 cup coconut milk
🔹1/3 cup rice malt syrup
🔹1/3 cup coconut oil
🔹2 tsp vanilla extract
🔹1/2 cup chopped pink dragonfruit.
Place all ingredients in a food processor and process until smooth.
Devide mixture in half. Pour one half into the cake tin and return to the freezer.
Add the dragonfruit to the remaining half and process again until smooth.
Pour over top of vanilla layer.
Set in the freezer overnight. 🔸I kept some vanilla cream and aside to decorate on top 🙂