INGREDIENTS:
Crust:
¾ cup raw sunflower seeds
½ cup unsweetened coconut flakes
¾ cup pitted medjool dates, soaked and drained
Cheesecake Base:
1½ cups raw cashews, soaked and drained
½ cup coconut cream
¼ cup + 2 Tbsp. maple syrup
⅓ cup fresh squeezed lemon juice
2 Tbsp. coconut oil, melted
1 tsp. pure vanilla powder
⅛ tsp. sea salt
Kiwi Layer:
3 kiwis, chopped
¼ cup fresh spinach, optional for color
Dragonfruit Layer:
1 cup dragonfruit, chopped
2 tsp. beetroot powder, optional for color
Toppings:
Dragonfruit slices
Kiwi Slices
Starfruit
Chopped unsweetened coconut flakes
Chopped pistachios
Dried rose buds
DIRECTIONS:
For the Crust:
1.Absorb dates warm water to relax for around 30 minutes.
2.Oil a 6-in x 3-in spring structure skillet with coconut oil non-stick cooking splash and line base with material paper.
3.Place sunflower seeds and coconut drops in a nourishment processor and heartbeat into disintegrate.
4.Include the dates, subsequent to splashing and depleting, and mix into a sticky mixture.
5.Equitably squeeze blend into base of spring structure dish and set in the cooler.
6.Get out the nourishment processor to set up the cheesecake base.
For the Cheesecake Base:
7.Absorb cashews warm water for 4-6 hours. Deplete and place in sustenance processor with whatever is left of the cheesecake base fixings and mix until rich and smooth.
8.Expel half of the cheesecake base from the sustenance processor, put in a different bowl and put aside.
For the Kiwi Layer:
9.Add the slashed kiwi to the cheesecake base in the sustenance processor and mix well.
10.Add spinach to the blend for a bolder green shading and heartbeat until the point when very much consolidated.
11.Pour the kiwi blend over the outside layer at that point tap container on counter to discharge air bubbles.
12.Place in the cooler to set while making the dragonfruit layer, around 20 minutes.
13.Wipe out the nourishment processor to set up the last layer.
For the Dragonfruit Layer:
14.Add the rest of the cheesecake base to the nourishment processor alongside the slashed dragonfruit. Mix well.
15.Add beetroot powder to make brilliant pink shading and mix some more.
16.Pour the dragonfruit cheesecake blend over the set kiwi cheesecake layerthen tap dish on counter to discharge air bubbles.
17.Cover cake and place in the cooler to set for 4-6 hours, or overnight for best outcomes.