Pink Pitaya & Canary Yellow Safflower Vegan Cheesecake
If there's a cake in front of you, then you shouldn't look any further for joy! This beautiful Pink Pitaya & Carany Yellow Safflower Vegan Cheesecake will put a smile on your face and filled your tummy with delicious goodness! Did we mention it VEGAN? If you are looking for a delicious, elevated vegan-friendly dessert option, this cake is calling your name. Dress it up in a beautiful, eye-pleasing pink & yellow color combination with Suncore Foods® Canary Yellow Safflower & Pink Pitaya Supercolor Powders. Who said a vegan diet has to be plain, boring? Try this exquisite recipe and have some fun with our Supercolor Powder. Forget the fork and dig right in!
1/2 cup raw walnuts
1/2 cup almond meal
4 medjool pitted dates
1/2 tsp Suncore Foods® Rose Salt
2 tbsp water
2 1/2 cup raw cashew soaked in water overnight
1/2 canned coconut milk
1/3 cup sugar free syrup
2 tbsp lemon juice
1 tbsp vanilla extract
1/3 cup coconut oil, melted
2 tbsp cocoa butter, melted
1 tbsp Suncore Foods® Canary Yellow Safflower Supercolor Powder + 2 tbsp water
1 tbsp Suncore Foods® Pink Pitaya Powder Supercolor Powder + 2 tbsp water
Berries and mango
1. To a high speed blender add soaked cashews, coconut milk, sugar free syrup, lemon juice, vanilla, coconut oil, cocoa butter. Blend until creamy and smooth. Divide cheesecake batter into 3 portions. One portion leave white,to the second portion add Canary Yellow Safflower Powder dissolved in water and mix well until incorporated. To the 3rd portion add Pink Pitaya Supercolor Powder dissolved in water and mix well until incorporated. Prepare silicone cake mold. Pour Pink Pitaya portion into the silicone mold first, put in the ridge for an hour to set. Then, pour white portion over Pink Pitaya layer and let it set in the fridge for an hour. Then, pour Canary Yellow Safflower portion over first two and let it set.
2. Add walnuts, almond meal, dates, water and salt to a food processor. Process until sticky dough is formed. Press the dough evenly over cheesecake layer and let it chill in the frizzier for a couple of hours before removing the cake from a silicone mold. The harder cake is the easier it will be to remove it from the mold. Garnish the cheesecake with berries and mango pieces.