FOR THE BASE
1/4 cup of shredded coconut
1/4 cup of soaked dates
2 tablespoons of almonds
FOR THE FILLING
1 cup of soaked cashews
1 small banana
FOR THE TOPPING
1 teaspoon of maqui powder
1/4 cup of chia seed gel
1/4 cup of pomegranate seeds
1 teaspoon of coconut nectar
1 teaspoon of coconut oil
1/4 cup of almond milk
1/4 cup of shredded coconut
1/4 cup of soaked dates
2 tablespoons of almonds
FOR THE FILLING
1 cup of soaked cashews
1 small banana
FOR THE TOPPING
1 teaspoon of maqui powder
1/4 cup of chia seed gel
1/4 cup of pomegranate seeds
1 teaspoon of coconut nectar
1 teaspoon of coconut oil
1/4 cup of almond milk
This ruby-colored raw, vegan ‘cheesecake’ is the perfect combination of sweet and tart. This delicious vegan dessert is very easy to make and is filled with, anthocyanins, and flavonoids that work as antioxidants and anti-inflammatories, present in the delightful Maqui berries.
Getting Started
- Process all the ingredients for the base in a food processor or blender until they are completely broken down and combined. The texture should hold its form and be sticky.
- Start on the filling by blending the filling ingredients until they are smooth and creamy. This could take a couple of minutes.
- Coat the base with the filling and put it in the freezer while you assemble the topping.
- Blend all the ingredients for the pomegranate topping until they are smooth.
- Pour the topping over the cheesecake and take it back to the freezer to set for 2-3 hours.
Burma Spice Tip: To serve it, take it out from the freezer beforehand and let it soften slightly.
Summary
Recipe Name
Maqui and pomegranate raw vegan cheesecake
Author Name
Burma spice
Published On
Preparation Time
Cook Time
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