Raw Neapolitan Cheesecake
(Gluten-free, Plant-Based, Paleo, Vegan)
What You'll Need
1/2 cups Purely Elizabeth blueberry hemp granola
1/4 cups raw cacao, 1/4C maple syrup, 1tbsp cashew milk.
1 1/2 cups soaked cashews
1/2 cups natural coconut yogurt
1/4 cups lemon juice
2 tbsp coconut cream
1/3 cups maple syrup, 1 tbsp vanilla powder
1/2 tsp cinnamon
1/4 tsp salt
3/4 cups filtered water.
1 tsp pitaya powder (dragon fruit)
2 tbsp rose petals
What You'll Need To Know
1 1/2 cups blueberry hemp granola, 1/4 cups raw cacao, 1/4 cups maple syrup, 1tbsp cashew milk. Blend until a sticky dough forms.
If batter is too dry add a little more syrup. Press tbsp size amounts of crust into a lined cupcake sheet. You’ll get about 9c and set aside.
1 1/2 cups soaked cashews, 1/2 cups natural coconut yogurt, 1/4 cups lemon juice, 2 tbsp coconut cream, 1/3 cups maple syrup, 1tbsp vanilla powder, 1/2 tsp cinnamon, 1/4 tsp salt, 3/4 cups filtered water. Blend for at least ten minutes until batter is super smooth.
Pour half of your batter into a bowl and set aside.
Add 1 tsp pitaya powder (dragon fruit), 2tbsp rose petals and blend again until well combined.
Fill the cupcake holders halfway with your vanilla filling and the top off with pink filling. About 1/8 cups of each color. Allow setting in freezer for at least 2 hours before serving and enjoy.
Valerie is a San Francisco native who loves overall health and wellness. She content creator and recipe developer, helping brands in the Fitness, Health & Wellness space tell their stories through gluten-free, mostly plant-based food, life + travel.