Vegan White Chocolate Pitaya Rose Cheesecake
 
Cook time
Total time
 
Hazel & Cacao:
Serves: 16
Ingredients
  • BASE:
  • 1 cup almonds
  • 1 cup pitted dates
  • ⅓ cup sunflower seeds
  • 2 tsp water (if needed)
  • FILLING:
  • 2 cups raw cashews (soaked in boiling water for 15-20 minutes - or you can soak in cold water overnight)
  • 6 TBSP maple syrup
  • 1 cup melted cacao butter
  • 4 TBSP pink pitaya (dragonfruit) powder
  • 1 TBSP rose water
  • GARNISH:
  • rose petals
  • crushed frozen raspberries
  • chopped pistachios
Method
  1. For the base, combine all base ingredients in a food processor and process until the mixture becomes sticky to touch. If the mixture doesn't stick add a little water and process again.
  2. Press down on to the bottom of a 20cm round baking tin and set aside
  3. For the filling, melt down the cacao butter in a saucepan over low heat until liquid. Transfer to a high-speed blender, add all remaining filling ingredients and blend until smooth and creamy.
  4. Pour over base and set in the freezer for about 1 hour. You can also set in the fridge for about 2-3 hours. Once set, decorate with rose petals, crushed frozen raspberries and chopped pistachios or toppings of choice.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-white-chocolate-pitaya-rose-cheesecake/