Pink Pitaya Raw Cheesecake Recipe

• 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 in the 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.

Created by @my_life_my_treats