Raw Pineapple Cheesecake

Raw Pineapple Cheesecake

Ingredients

Crust

• ½ cup Sunflower Seeds (soaked & dehydrated)
• ½ cup Cashews (soaked & dehydrated)
• 1 ½ cup Coconut Milk Pulp
• ½ cup Flax Meal
• 1 cup Desiccated Coconut
• 1 cup Currants
• 2 tbsp Coconut Oil
• 2 tbsp Liquid Sweetener of Choice
• ½ tsp Salt

Filling

• 2 cup Cashews (soaked)
• 2 ½ cup Chopped Pineapple
• ¾ cup Irish Moss Gel (1 part water : 1 part soaked Irish Moss)
• ¾ cup Liquid Sweetener of Choice
• ¾ cup Coconut Oil
• 2 Vanilla beans
• 2 tbsp Lemon Juice
• 2 tbsp Lecithin
• 1 tbsp Light Miso
• 1 ½ tsp Nutritional Yeast
• ¾ tsp Salt

Instructions

1. Blitz all crust ingredients until well mixed and sticky.
2. Press into 10" Spring Form Pan
3. Blend all filling ingredients except coconut oil and lecithin until smooth and creamy.
4. Add coconut oil and lecithin and blend until incorporated.
5. Set in fridge for 6-8 hours or freezer for 3-4.
6. Garnish with 1/3 cup Cashews, dried fruits & desiccated coconut.
7. set for 6 hours in fridge

Source: rawfoodbali