Raw Vegan Superfood Cheesecakes
These raw vegan superfood cheesecakes are such a cute summer treat! They are packed full of nutrient-dense ingredients and the coconut cream filling literally tastes like ice cream! They are vegan, gluten and refined sugar-free, and super simple to make!
Ingredients
Base
Filling
- 2 can coconut cream
- 1/3-12 cup maple syrup **
- 1/2 cup coconut yogurt
- 1/2 cup cashew or almond butter
- 1 1/2 tsp vanilla
- 1/3 cup dragonfruit **See Notes
- 2-3 tsp From Great Origins Maqui Powder
- 1 tsp From Great Origins Maca Powder *Optional
Instructions
- Line an 8x8 baking dish with parchment paper.
- Add the base ingredients to a food processor, processing until a sticky mixture forms. Press into the bottom of the pan.
Filling
- For layered cheesecakes: Add all of the ingredients to a blender, besides the maqui powder. Blend until completely smooth. Pour half of the mixture over the base and place in the freezer until the pink layer has firmed up (about an hour). You can leave the remaining mixture in the blender in the fridge until it's firm.
- Then add in the maqui powder to the remaining mixture in the blender, blending until it makes a bright purple color. Pour over the pink layer and place back in the freezer, preferably overnight. Let the pan thaw a 10 minutes before cutting into bars.
- If not layering the cheesecake, just add everything to the blender, blend, and pour over the base. Place in the freezer at least 4 hours-overnight, until set. Let thaw for 10 minutes before cutting into bars and topping with melted white chocolate.
Notes
*Sore these in the freezer and let thaw 10-15 minutes before eating for the best ice cream-like texture!
**Add the maple syrup, starting with 1/3 cup and adding more as you need to until it's sweet to your liking.
***If you don't have dragonfruit, sub strawberries or raspberries!