Pink Pitaya Cheesecake

Step 1

Line the base of a panettone mold 12x10 cm with baking paper.

Step 2

Drain dates really well after soaking them - you can use a fork to remove any excess water.

Step 3

Place roasted almonds (check How to roast almonds), ground rolled oats,  and drained dates in the food processor and process until the mixture sticks together. Adjust sweetness. Tip: If the mixture is too dry, add just a tiny bit of coconut oil. If the mixture is too moist, add 1/2 – 1 teaspoon ground rolled oats.

Step 4

Once it’s all combined and the mixture is nice and sticky, press it evenly onto the bottom of the prepared mold.

Step 5

Place the crust into the fridge while you make the pink pitaya layer.

Step 6

Place cashews, melted coconut oil, agave, lemon juice, and rice milk into a high-speed blender and blend until the mixture becomes creamy.

Step 7

Add in pink pitaya powder and blend again shortly until you reach the desired shade of pink.

Step 8

Using a spoon or a spatula, carefully transfer the mixture on top of the crust.

Step 9

Place the cake in the freezer to set for at least 4-5 hours or until firm

Step 10

Top with fresh or frozen blueberries.