Rainbow Superfood raw vegan cheesecakes using some of my favourite superfood powders, like raspberry & super greens & wild reds, tropical Spirulina & matcha, and Maqui powder with a cacao coconut base.
I also mixed some soaked buckwheat groats in with cashews to reduce the overall fats, and try something new.
The weather is so beautiful here at the moment, with even hotter days ahead. The kids spent the day in the pool and had a picnic in the backyard, and I did the groceries and laundry. Not a fair exchange, but all part of the joys of parenthood. I hope you've all had a fantastic weekend. Happy Sunday
Rainbow Superfood Cheesecakes 12 mini or 6 muffin size cheesecakes
Base 1/2 cup of almonds (or mixed nuts of choice) 1 Tbsp cacao powder 2 Tbsp sugarfree drinking chocolate 1 tsp vanilla extract 1/4 cup chopped dried fruit (soaked 15mins in boiling water and drained) eg Dates, figs, sultanas
Add almonds, cacao and drinking chocolate to food processor and blend for a few seconds.
Add the drained dried fruit and blend until crumbly. Press into bases of silicon muffin tray with your fingers, and put in the freezer while you make the filling Use any extra base to make bliss balls!
1 & 1/2 cups raw cashews (soaked overnight or 5 hours and drained) 1/2 cup raw buckwheat groats (soaked overnight, rinsed and drained) 1/2 cup granulated stevia 1/3 cup coconut oil 1/3 cup almond coconut milk unsweetened 2 tsp vanilla extract
Blend all ingredients until really smooth, scraping down edges as required. Divide into three parts.
Blend separately as below:
Pink layer - add a handful of frozen raspberries and Nature's Way super greens and wild reds powder to taste Green layer - tropical Spirulina & matcha Matcha Maiden Purple layer - Maqui powderYacqui Products to taste
Spoon on top of base in desired layers Place in the freezer overnight Store in the freezer. Allow to thaw for 5-10 mins before consuming. Enjoy!