Raw Candy Corn Cheesecake
Fall themed dairy-free raw cheesecake made to look like candy corns. Beautiful fall shades with only natural coloring ingredients.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6" cake
- Category: Cake
- Method: Raw
- Cuisine: Dessert
Ingredients
*Make sure ALL ingredients are at room temperature!
White layer:
- 1½ cups raw cashews, pre-soaked and strained {overnight or for 15 minutes in boiled water}
- 6 tbsp lemon juice
- 6 tbsp maple syrup {or agave, coconut nectar, brown rice syrup, etc.}
- 5 tbsp coconut oil, soft or liquid
- 1 tsp pure vanilla extract
- ¼ tsp salt
Yellow layer add-ins:
- 1 cup chopped mango
- 1½ tsp turmeric
- ½ tsp cinnamon
Orange layer add-ins:
- 1 cup soft dried apricots
- 1½ large carrots, chopped
- 2 tbsp coconut oil, soft or melted
- 1 tbsp lemon juice
- 1 tbsp maple syrup {or sweetener of choice}
- 1 tsp cinnamon
- a pinch more turmeric if needed to adjust the color
Instructions
- Place all white layer ingredients into a blender and process until smooth. Remove approximately 1¼ cups of this mixture and set aside.
- Add yellow layer ingredients into the white mixture remaining in the blender. Blend until smooth. Remove approximately 1¼ cups of this mixture and set aside as well.
- Add all orange layer ingredients to the yellow mixture remaining in the blender. Blend until smooth.
- Transfer orange mixture into a 6" springform pan and flatten with a spatula to form the base layer. Lightly tap the pan on the counter a few times to get the layer to smooth out even more. Carefully pour the yellow mixture on top -- I like to add small bits of it at a time, distributing them all around evenly until the yellow layer is formed {if you pour it in all at once it might sink into the orange layer}. Even the layer out gently with a spatula. Repeat the process with the white layer.
- Freeze for at least 5-6 hours or overnight. When ready to serve, remove from freezer, cut into slices or slabs & kernels and enjoy!
Notes
Double for larger cake