Pitaya Black Goji Cheesecake
This delicious raw pitaya black goji cheesecake has a nutty base topped with two creamy layers – pitaya and a black goji berry layer. Vegan and gluten-free.
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Ingredients
Crust
- 80 g almonds roasted
- 20 g rolled oats
- 50 g dates previously soaked for minimum 1 hour
- 1 tablespoon coconut oil
Pitaya layer
- 150 g cashews previously soaked for minimum 4 hours
- 2-3 tablespoons agave
- 3 tablespoons coconut oil
- juice of 1/2 lemon
- 3-4 tablespoons almond milk or any other alternative
- 2 teaspoons pitaya powder
Black Goji berry layer
- 100 g cashews previously soaked for minimum 4 hours
- 2 tablespoons agave
- 2 tablespoons coconut oil
- juice of 1/2 lemon
- 2-3 tablespoons almond milk or any other alternative
- 1-2 teaspoons black Goji berry powder
Extra
- a handful of fresh blackberries
Instructions
Crust
- Line the base of a 12 cm springform cake tin with baking paper.
- Place almonds and rolled oats in a food processor and process until they are finely ground. Add drained dates and coconut oil and process until the mixture sticks together. Adjust sweetness.
- Once it’s 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. Blend on high speed until the mixture becomes creamy.
- If the mixture is too thick add 3-4 tablespoons almond milk.
- Pour half of the mixture on top of the crust then add a handful of blackberries. Finish it by pouring another half of the mixture over blackberries.
Black Goji berry layer
- Drain cashews and place them in a blender. Add coconut oil, lemon juice, agave, and black Goji berry powder. Blend on high speed until the mixture becomes creamy.
- If the mixture is too thick add 2-3 tablespoons 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 blackberries and edible flowers...
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