Pitaya powder is made by freeze-drying Dragonfruit, when it’s at it sweetest and juicest to lock-in its potency! Yummy! It adds a subtle sweetness to smoothies and the colour is just so beautiful.
I made this cheesecake a few weeks back and it really didn’t last very long, I whipped-up a batch of lemon coconut cream to serve alongside it (this is a brilliant addition to any sweet plate).
For the base:
•400g almonds, •200g dates, •2 tbsp raw cacao powder, •1/3 cup of melted coconut oil
For the ombré topping:
•1kg cashews, •1 lemon, •2 tablespoons pitaya powder, •1 vanilla pod, •1 cup fresh raspberries, •half cup coconut oil, •half cup coconut nectar
Whatcha gotta do:
🌸 soak cashews for at least 6 hours 🌸 in food processor, process base ingredients and press mixture into 10″ oiled cake base with push able bottom 🌸 blend cashews until smooth and creamy 🌸 add lemon juice, nectar, oil and seeds from pod 🌸 take out 1/3 of mixture and layer on top of base 🌸 to remaining 2/3 add half of the pitaya powder and a handful of raspberries 🌸 layer on top of precious layer 🌸 add rest of pitaya powder and remaining raspberries (keep some back for decoration) and layer on top 🌸 refrigerate 🌸 remove from fridge 15 mins before serving 🌸 cut with warm knife and wipe clean before cutting each slice 🌸 serve with whipped coconut and lemon cream 🌸
I will be re-gigging this recipe again soon to make it more Christmassy. I’m thinking something chocolatey and orangey :)))