Pineapple Swirl Cheesecake

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Pineapple Swirl Cake


Ingredients

  • Lime crust
  • •1 cup almonds
  • •1/4 cup cashews
  • •1/2 cup desiccated coconut
  • •lemon zest from 1 lime
  • •1/2 tsp vanilla extract
  • •8-12 dates
  • •1 tbsp buckwheat
  • Yellow cheesecake filling
  • •3,5 cup soaked cashews
  • •0,5 cup agave
  • •1,5 tsp vanilla extract
  • •0,5 cup lemon juice
  • •1/3 cup coconut oil
  • •1/2 tsp turmeric powder
  • •1/4 cup water
  • •1 tbsp sunflower lecithin
  • Pineapple topping
  • •1/2 pineapple
  • •1,5 tbsp coconut oil
  • Strawberry swirl
  • •1 cup defrosted strawberries
  • •1,5 tbsp coconut oil
  • Lime swirl
  • •1/2 cup soaked cashews (what’s left)
  • •lime zest from 2 limes
  • •lime juice from 1 lime
  • •1 handful spinach
  • •2 tbsp agave
  • •a pinch of spirulina
  • •2 tbsp coconut oil

Instructions

  1. The crust: Process all ingredients in a food processor, start by processing the nuts and the coconut flakes until flour like texture. Add the rest of the ingredients and process until a firm dough. Form a crust in the bottom of a spring pan.
  2. The yellow cheesecake filling: Blend all ingredients in a high speed blender (except the coconut oil) until it’s really smooth. Add the coconut oil in liquid form at the very end and blend for a few more seconds. Pour the mix into the spring pan.
  3. Strawberry swirl: Blend the defrosted strawberries and the coconut oil in a high speed blender or a food processor. Blend until really smooth. Move the mixture to a plastic squeeze bottle and set aside.
  4. Lime swirl: Blend all ingredients in a high speed blender. Blend until really smooth. Move the mixture to a plastic squeeze bottle and set aside.
  5. Pineapple topping: Blend pineapple and coconut oil in a high speed blender until really smooth. I’m using my twister jar for these 3 last steps. When you have all the “topping components” ready, start to draw your swirl.

 

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