SNOWFLAKE CHEESECAKE

Vegan & Gluten Free

INGREDIENTS

BASE:  

  • 1/2 cup almond meal 
  • 1/4 cup coconut shredded
  • 1/4 cup buckwheat 
  • 3 tbs coconut oil
  • 5 medjool dates

WHITE FILLING:

  • 1 cup cashews (soaked 3 hours)
  • 100ml coconut cream 
  • 1/2 lemon juice
  • 3 tbs maple syrup

BLUE BUTTERFLY FILLING:

METHOD:

  1. Soak the dates in hot water for 5 mins, then add to a blender or food processor with the other base ingredients. Pulse until combined, then press into a lined tin and place in the freezer. 
  2. Blend the ingredients for the white filling in a high speed blender until smooth. Pour on top of the base, then place back in the freezer until slightly firm.
  3. Blend the ingredients for the blue filling together until smooth, then pour on top of the white filling. Freeze until firm.
  4. To serve, let the cheesecake slightly thaw until you can easily cut into squares. Store in the freezer.

    Image and recipe credit @bitesbyliv

ENJOY!

Back to RECIPES