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Pineapple Sunrise Raw Cheesecake

Good for you and so delicious..one of the yummiest healthy takes on a cheesecake ever!

PINEAPPLE CHEESE CAKE

Serves 8

BASE

1 cup pistachio nuts

1/2 cup desiccated coconut

1/2 cup medjool dates

CENTRE

2 cups raw cashews (soaked and rinsed for at least two hours)

3/4 cup 100% pineapple juice (no added sugar)

3/4 cup coconut cream

1/2 cup organic rice malt syrup

1/2 cup desiccated coconut

1/2 cup coconut oil

Toppings Fresh pineapple and dried coconut flakes

METHOD

BASE

Place your pistachios into a high speed food processor or blender.
Blend it up until your mixture resembles a ‘meal’ texture.
Add your coconut and dates. Process the mixture until it form is slight sticky consistency.
Press your crust evenly into a round small cake tin tined with baking paper or a small round silicon mould.

CENTRE

First place your raw cashews into a high speed food processor or blender.
Blend it up until your cashews form into a ‘meal’ texture
Now add the remainder of your ingredients & blend it up until you reach a smooth creamy texture.
Taste, and if you like it sweeter, add a touch more rice malt syrup.
Now pour the mixture over the top of the base and evenly spread filling.
Pop in your freezer for at least 5 hours or until firm.
When it is set, remove your cake from the tin or silicon mold & top with fresh pineapple and dried coconut flakes.


ENJOY