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Sunny afternoons in the garden with tea and cheesecake. How delightful! This fantastic vegan cheesecake is from our brand ambassador Kelly Alexander. The base is packed full of activated organic goodness, the top is just divine, and the a simple 'pop it all in the blender' method makes it quick and easy to prepare! This cake just became one of our favourite things to include in a spring picnic hamper!
BASE:
1 cup organic Medjool dates
1 cup flaked almonds
1/2 cup 2die4 Live Foods Activated Organic Sunflower Seeds
1/2 cup 2die4 Live Foods Activated Organic Buckwheat
1 teaspoon miso
2 teaspoons black tahini
1/2 cup organic desiccated coconut
1/2 teaspoon cardamom
FILLING:
2 cups 2die4 Live Foods Activated Cashews
2 cups organic strawberries chopped
1/4 cup and 2 tablespoons organic coconut yogurt
1/2 cup organic maple syrup
3/4 cup organic coconut oil
1 tablespoon light organic miso
Add the base ingredients to a food processor and process until the mixture comes together. Press evenly into a cake tin and place in the fridge to set while you make the filling.
For the filling, add all ingredients to a high speed blender. Blend until completely smooth and creamy.
Pour the filling into the cake tin on top of the base and allow to refrigerate for at least 6-8 hours to set.
Garnish with fresh berries and 2die4 Live Foods Activated Pistachios to serve.
SHOP THE INGREDIENTS
