Raw Vegan Dragonfruit Slice with Califia Unsweetened Almond Milk
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Recipe type: Dessert
Serves: 16
Ingredients
  • BASE:
  • 2 cups walnuts
  • ½ cup sunflower seeds
  • 3 cups pitted dates
  • 4 TBSP cacao powder
  • 2 TBSP Califia Farms Unsweetened almond milk
  • CHEESECAKE FILLING:
  • 3 cups raw cashews (soaked for at least 3-4 hours)
  • 1 cup cacao butter melted
  • ¼ cup maple syrup
  • 1 cup Califia Farms unsweetened almond milk
  • Juice 1 lemon
  • DRAGONFRUIT COATING:
  • 2 cups dragonfruit chunks ( I used frozen)
  • ½ cup raspberries 2 TBSP maple syrup
  • 2 TBSP coconut oil
Method
  1. For the base, break down the walnuts and sunflower seeds in a food processor. Add in the dates and cacao powder and process again. Add in almond milk last and process again.
  2. Press down base mixture into the base of a lined baking tin. I used a sheet pan but any square or rectangular tin will work. Set aside.
  3. For the cheesecake filling: add all the ingredients to a high-speed blender and blend until smooth and creamy. Pour evenly on top of the base, tap gently to smooth and place in the freezer for about 30 mins to firm up enough before adding the dragonfruit layer.
  4. For the dragonfruit layer, place all ingredients in a high-speed blender and blend until smooth. If dragonfruit is frozen, you may need to thaw it before blending. Pour dragonfruit mixture over the cheesecake layer. Smooth with spatula and place back in the freezer to set for 3-4 hours or overnight.
  5. Once set, allow to that slightly, slice and enjoy.
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-dragonfruit-slice-with-califia-unsweetened-almond-milk-2/