Sticky chocolate cakes or greasy cream slices are not only stressful in summer. We have a better idea: This raw cheesecake not only tastes wonderfully fresh after a vacation in the tropics, but also doesn't contain any refined sugar.
The base of pistachios, sunflower seeds and apricots is covered with two different layers: The first layer consists of our Tropical Bowl and tastes of banana, passion fruit and mango. We add the second layer to the berry açaí bowl and surprise with a hint of coconut. Sounds good, right?
This fresh combination is simply unbeatable in summer and the perfect surprise for a vegan brunch or for the next birthday party!
Ingredients for the base:
- 150 g pistachios (unshelled)
- 75 g sunflower seeds
- 80 g dried apricots (or other dried fruit of your choice)
- 1 pinch of salt
Ingredients for the cheesecake filling:
- 300 g cashew nuts
- 120 ml coconut milk (full fat)
- 50 ml coconut oil
- 80 ml maple syrup
- 2 tablespoons of lemon juice
- 2 TL vanilla extract
- 125 g Wholey Tropical Smoothie Bowl
- 125 g Açaí Smoothie Bowl
preparation
- Soak cashews and apricots in water for a few hours, but ideally overnight.
- Grease a springform pan with a diameter of around 15 cm with coconut oil.
- Finely chop the pistachios and sunflower seeds in a powerful blender. Add salt and drained apricots and work into a loose, sticky dough.
- Press the dough evenly into the bottom of the springform pan and place in the freezer.
- Process soaked cashews, coconut milk, coconut oil, maple syrup, lemon juice and vanilla in a blender to form a cream.
- Puree half of the mixture into a smooth mixture with the Tropical Smoothie Bowl, the other half with the Açaí Bowl.
- Take the springform pan out of the refrigerator. First spread the tropical cream and then the açaí cream on top. Smooth it out.
- Freeze the cheesecake in the tin for at least 3 hours. Then refine with fresh berries and let it thaw for around 15 minutes before serving.
Remarks
Briefly hold the knife you are using to cut the cheesecake under warm water. This way you can cut off nice and smooth pieces without destroying your work of art.
You don't like it quite so sweet? Instead of the Açaí Smoothie Bowl, you can also use our portioned Açaí Drops : They consist of 100 percent Açaí fruit puree. To do this, puree a handful of drops with a dash of plant milk and then mix the mixture with the cheesecake cream. The slightly sour drops provide a wonderful contrast to the sweetness of the cheesecake!
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