What looks better than a hot pink cake?! I have been loving my Pitaya Plus Dragon fruit smoothie packs and thought, why not try it in a raw dessert? Turn out it works! These raw “cheesecakes” have been one of my favorite additions in 2014. They stay good in the freezer for a couple weeks, so you can save and pull out at given day of the week. The recipe is for a large cake, using a 8′ spring form pan. Get ready to share! *raw, vegan and gluten free
What you need:
1/2 cup raw almonds
1/2 cup Medjool dates, pitted
1 tsp cinnamon
1 tsp chia seeds
1/4 cup pistachios
1 cup cashews (soak for 30 minutes)
1 Pitaya plus packet, thawed in water (use water to fill 1 cup)
1/4 cup maple syrup
1/4 cup coconut oil
•Process the almonds, Mejool dates, pistachios in your food processor.
•Add the chia seeds and cinnamon.
•Press into the bottom a small spring form pan and pop in the freezer for 10 minutes.
•take thawed Dragonfruit packet and place in 1 cup, then fill remainder of cup with water. Blend all the ingredients until smooth, adding the coconut oil last and making sure it all combines completely. The mixture should be very thick and creamy.
•Spoon onto the crust evenly.
•Place in the fridge for 15 minutes.
Serve and enjoy this healthy treat!