The beautiful colours combined with the nutritional benefits equals an AMAZING dessert.
Not only that, this took 15 minutes from start to go.... and that was everything from getting the food processor out to picking some mint leaves for garnish.
So if quick, easy, delicious, and nutritious is your thing, put this on your to make list!
1 cup cashews
1 cup shredded coconut
8 medjool dates, pitted
1 tbs coconut oil
1 tbs maple syrup
1 1/4 cup coconut yoghurt
1 cup macadamias
1 lemon, juiced
1/4 - 1/2 cup maple syrup
1/4 cup coconut oil
1 cup chopped pitaya/dragonfruit
I used chopped macadamias, cacao nibs, shredded coconut, fresh mint leaves, and a sprinkle of berry powder.
Line a round cheesecake tin.
Make your base by processing the cashews and coconut until a fine crumble.
Add the dates and process again until crumbly.
Add remaining ingredients and process until a dough is formed.
Press into lined tin.
Prepare the filling by processing all ingredients, except the pitaya, until smooth.
Pour about 2/3 of filling onto base layer.
Add the pitaya to remaining filling and process until smooth.
Pour onto layers and swirl with a toothpick.
Sprinkle your choice of garnish around the edge.
Freeze for about 5-6 hours or until just firm to cut.
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