A lush, creamy raw cashew cheesecake with beautiful pink dragon fruit powder. This recipe is vegan, gluten-free, and dairy-free, and made without added oils.
*Or alternatively use a raw sweetener of your choice, like agave, coconut nectar, etc.
**To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
***The coconut cream used in this recipe is only the firm white stuff gathered at the top of a chilled can of full-fat coconut milk. You’ll need to chill the can in an upright position overnight for the cream to separate from the water and surface up to the top. I used the Thai Kitchen full fat coconut milk cans for this recipe and I find that the large 400ml cans yield about ¾ cups cream each once chilled and separated, and the tiny cans (160ml) yield about ⅓ cup cream each (I prefer working with the smaller cans as they seem to separate better). Reserve the remaining water for other uses, only use the firm white cream for the ice cream here. Note that it’s very important for the full fat coconut milk cans to be chilled first so it separates.
Keywords: Pink Pitaya Rose Cheesecake (Raw Cashew Cheesecake)