Craving a refreshing and chilled cheesecake but also trying to stay healthy? Try this Vegan Moringa Cheesecake guilt free! It's revitalizing, nourishing and delicious all at the same time.
Coconut butter (1/3 cup) *NOT coconut oil
Shredded unsweetened coconut (1/2 cup)
Moringa powder (1 teaspoon)
Raw agave or maple syrup
Almonds (8 optional)
Put the melted coconut butter, maple syrup, Moringa powder and shreded coconut in a small bowl, stir with a spoon
Place the bowl in the freezer for about 3-5 minutes so that the mixture gets more firm
Form 8 balls with your palms, it works best with slightly wet hands
Roll the balls in Moringa powder and store them in the fridge. Enjoy!!
Soak cashews overnight or for at least 3 hours. It's also possible to boil the cashews on low heat for 15 minutes until they are soft.
Blend the ingredients for the crust in your food processor (pulse about 10-20 seconds) and spread the crust in a 4 inch springform. Put in the freezer.
Now blend all cream ingredients (except Moringa) in your high speed blender.
Set aside about 2/3 of the cream and blend in the Moringa with the remining 1/3 cream.
Spread the regular cream on top and freeze for 30 minutes.
Finally spread the Moringa cream on top and sprinkle with Moringa powder.
Freeze again for at lease 3 hours (better overnight).
Let the cake thaw before you enjoy it!
Check out more delicious vegan recipes by Ela Vegan!