Double Layered Raw Cheesecake
With a Double Layered No Bake Cheesecake this beautiful, there's always a reason to celebrate!
Ingredients
Crust:
200g dates
½ cup rolled oats
½ cup Suncore Foods® Snow Quinoa Flakes
½ cup walnuts
1 tbsp water if needed
Berry Ebony Carrot Purple Sweet Potato Filling:
1½ c cashews soaked overnight
1/4 tbsp Suncore Foods® Ebony Carrot Powder + 1/3 tbsp Suncore Foods® Purple Sweet Potato Powder
4 tbsp lemon juice
6 tbsp coconut oil
⅔ c coconut cream
3 tbsp maple syrup (agave..)
1 cup blueberries
Pandan Filling:
1½ c cashews soaked overnight
1-2 tbsp Suncore Foods® Emerald Pandan Leaf Powder
4 tbsp lemon juice
3 tbsp coconut oil
⅔ c coconut cream
3 tbsp maple syrup (agave..)
1½ avocado
Directions
1. To make the crust, combine all ingredients. Firmly and evenly press the mixture into pan; refrigerate.
2. To make the berry filling, blend together all ingredients until smooth and creamy. Pour mixture over the refrigerated crust and spread evenly; refrigerate for 15 minutes.
3. To make the pandan filling, blend together all ingredients until smooth and creamy. Pour mixture over first cheesecake layer and spread evenly; refrigerate until solid.
4. Once your cheesecake has set, remove it from the refrigerator, serve and enjoy!