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RAW PINA COLADA CHEESECAKE

by Thursday, October 1, 2015

Delicious Raw Pina Colada Cheesecake, easy to make, no fuss, no baking necessary, just prepare all the ingredients and chuck it in the freezer! Yummy fresh and no processed sugars! Try it out and tell me what you think!

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Raw Pina Colada Vegan Cheesecake
Serves 8
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Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Ingredients
  1. Base
  2. 1 cup pistachio nuts
  3. 1/2 cup desiccated coconut
  4. 1/2 cup medjool dates
  5. Filling
  6. 2 cups raw cashews (soaked and rinsed
  7. for at least two hours)
  8. 3/4 cup 100% pineapple juice (no added sugar)
  9. 3/4 cup coconut cream
  10. 1/2 cup organic rice malt syrup
  11. 1/2 cup desiccated coconut
  12. 1/2 cup coconut oil
  13. Toppings
  14. Fresh pineapple and dried coconut flakes
Instructions
  1. BASE - Place your pistachios into a high speed food processor or blender, blend it until it resembles a β€œmealβ€œ texture.
  2. Add coconut & dates & blend for a further minute or until your mixture turns into a sticky biscuit dough.
  3. Press only half of your crust evenly into a round silicon mold, you will need to save some for the centre.
  4. Place in freezer.
  5. FILLING - Place your raw cashews into a high speed food processor or blender, blend it up until your cashews form into a β€˜meal’ texture.
  6. Now add the remainder of your ingredients & blend it up until you reach a smooth creamy texture.
  7. Taste, and if you like it sweeter, add a touch more rice malt syrup.
  8. Pour half over the top of the base and evenly spread filling.
  9. Sprinkle the remainder of your crust over the top then add the rest of your filling.
  10. Pop in your freezer for at least 5 hours or until firm.
  11. When it is set, remove your cake from the silicon mould & top with fresh pineapple and dried coconut flakes.
Notes
  1. Made by www.foodtasticangelina.com
The Food Beauty Baby Blog http://www.foodbeautybaby.com/
 
 
 

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