Double Layered Raw Cheesecake
With a Double Layered Raw Cheesecake this beautiful, there's always a reason to celebrate!
Created by the beautiful Eliza. Check out her Instagram @jadoresmoothies for more amazing recipes!
Ingredients
Crust:
200 g dates
½ c rolled oats
½ c Suncore Foods® Quinoa Flakes
½ c walnuts
1 tbsp water if needed
Berry Filling:
1½ c cashews soaked overnight
1-2 tbsp Suncore Foods® Sapphire Wolfberry Supercolor Powder
4 tbsp lemon juice
6 tbsp coconut oil
⅔ c coconut cream
3 tbsp maple syrup (agave..)
1 c blueberries
Pandan filling:
1½ c cashews soaked overnight
1-2 tbsp Suncore Foods® Pandan Leaf Supercolor 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!