Pitaya and Black Goji Raw Cheesecake Recipe

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

1. Line the base of a 12cm spring form cake with baking paper
2. Place almonds and rolled oats in a food processor and process until they are finely grounded. Adjust sweetness.
3. 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

1. Drain cashews and place them in a blender. Add coconut oil, lemon juice, agave and pitaya powder.
2. If the mixture is too thick add 3-4 tbsp almond milk.
3. 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 

1. Drain cashews and place them in a blender. Add coconut oil, lemon juice, agave and black goji berry powder.
2. If the mixture is too thick add 3-4 tbsp almond milk.
3. Pour the mixture on top of the first layer
4. Place the cake in the freezer to set for at least 3-4 hours
5. Decorate with blueberries and edible flowers

Recipe created by @alltheworldisgreen