Ingredients for Crust:
350 gm Raw Almonds (soaked overnight)
2 tbsp pumpkin seeds (soaked)
1 tbsp flax seeds (soaked)
1 tbsp vanilla extract
10-15 piece medjool dates -pitted
*Dehydrator almonds and seeds.
If you don’t have a dehydrator it can be done using the warm setting on your oven, though highly energy inefficient.*
Place the dates and almonds vanilla extract, except pumpkin and flax seeds in the food processor and process until it as format into chunks , dates are well incorporated and the mixture begins to clump together ,avoid over process !
After processed mixed the seeds so it’s even sticks all together in the
bottom of the cake mould and press until gets firm , set aside or refrigerated.
*Passion fruit Cheese Cream :
400 gm Cashew (soak overnight)
1 lemon juice and rinds
3 passion fruits pulp
1 passion fruit keep aside (no blend) mix into the cream
2 tbsp organic agave nectar according to your taste or any sweetness of your choice
3 tbsp coconut oil
1/4 Â cup water or coconut water for creamy consistency
Place all ingredient in vita-mix container blend until a thick nice smooth creamy texture.A bit water is needed to give the consistency of this cheese cream.
Add another one more passion fruit (do not blend) into the cream and Â mix well.Pour the cream on top of the almonds crust and keep in the freezer for 1/2 hour .
*Dragon fruit Cheese Cream layer*
250 gm Cashew nuts
2 tbsp grape seed oil or coconut oil
2 passion fruits pulp
1 tbsp lemon juice
150 gm Dragon fruit
pinch of himalayan salt
Place all ingredients blend until a thick nice smooth creamy texture.
Pour the red dragon cheese cream mixture over the passion fruits cheese cream.
Keep in the freezer for few hours until it’s set or over night.
You need a bit of time for making this cheese cake ,you won’t bite an ice cube when you take it out of the freezer.Leave the cheese cake down the refrigerator for few hour before serving .
Garnish with some cube dragon fruit and passion fruit .
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