Raw vegan Pitaya Cheezecakes


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Raw vegan Pitaya Cheezecakes


  • 2 cups soaked cashews
  • 1/3 cup coconut oil
  • 1/4 cup maple syrup
  • 2 tbsp coconut yogurt
  • The juice of 1/2 lemon
  • A pinch of vanilla
  • A splash of plant based milk
  • Pink Pitaya powder
  • BASE 1 cup dates
  • 1 cup almonds
  • A pinch of salt


  1. Combine the ingredients for the base in your food processor until you’re left with a sticky dough.
  2. Press down evenly in a rectangular baking dish or in silicon bar molds.
  3. Blend the ingredients for the cream until completely smooth (I gradually added more pitaya powder to make each slice a bit darker).
  4. Pour the cream onto the almond date base and freeze for a couple of hours to set.
  5. Garnish with a drizzle of dark chocolate and cacao nibs – or whatever you fancy.




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