Time for an afternoon sweet treat…. 🙂
I’m on a pitaya kick and I can’t.be.stopped.
It’s been a way to switch it up from acai (though don’t get me wrong, I still love my acai). Pitaya is lower in sugar and higher in antioxidants. Oh, and it’s this gorgeous bright pink color, so that’s always fun.
Raw Pitaya Cheesecake
Lately, I’ve been craving and loving raw and vegan foods, even more than usual. (I’m basically one of the biggest non-vegan lovers of vegan foods out there.) I think it’s because they always seem to make me feel more energized and vibrant, and it’s good opportunity to embrace some extra nutrients. I’m still eating my normal diet, but if something sounds REALLY good, lately it’s a soup, crunchy salad or cold treat.
I had some cashews on hand, and decided to transform them into one of my all-time favorite raw desserts: cheesecake! The soaked cashews give it an remarkable dairy-like texture, with a bonus dose of healthy fats. Bonus: when you’re eating it cold out of the fridge after breakfast, it’s basically like eating trail mix. 😉
Here’s the recipe if you’d like to give it a try!!
Raw pitaya cheesecake
A perfectly sweet and creamy dessert, reminiscent of the classic fave, minus the dairy. The pitaya adds a burst of bright color and dose of antioxidants and fiber!
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
For the crust
- 1 1/2 cups almond meal
- 1/2 teaspoon cinnamon
- pinch of sea salt
- 2 medjool dates, pitted
- 1/4 cup maple syrup
- 1 tablespoon coconut oil
For the cheesecake
- 2 cups raw cashews, soaked in water for at least one hour, rinsed
- 1/4 cup honey (for vegan option; use maple syrup)
- 3 tablespoons coconut oil, melted
- 1/4 cup almond milk
- Juice of 1 lemon
For the pitaya drizzle
- 1/2 pitaya smoothie pack (I use the Pitaya Plus brand)
- 1/4 cup maple syrup
- First, make the pitaya drizzle. Mix the smoothie pack (melted) with the maple syrup and place in the dehydrator to reduce at 115 degrees. If you do not have a dehydrator, no worries, just gently heat in a small saucepan until reduced slightly.
- Next, prepare the crust. Pulse all ingredients in a food processor until dough forms. It will be sticky. Use your hands to press down on the bottom of a standard springform pan.
- Blend the cheesecake ingredients on high until smooth. Pour the batter on top of the crust. Next, swirl in the pitaya drizzle using a butter knife or in my case, a chopstick. Place in the freezer to harden, at least 1 hour.
- Allow to defrost slightly before cutting. Store any leftovers (dessert leftovers? Does that exist?) in the freezer.
- No pitaya, no cry. You can use pureed berries of choice (about 1/2 cup), and strain the seeds if you’d like.
- Serving Size: 12
Hope you have a wonderful afternoon. <3
How would you describe your eating style? Do you fall into a certain category (Paleo, vegan, gluten-free, vegetarian) or are you more of an omnivore mix like me? 🙂 What’s your all-time favorite healthy dessert?
Here are some more favorite raw treats:
THE BEST chocolate tart (fantastic for get-togethers and dinner parties because it looks fancy, and your gluten-free and vegan friends can enjoy!)