Vegan Moringa Cheesecake with Bliss Balls

July 26, 2017

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. 



Bliss Balls



  • 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)



  1. Put the melted coconut butter, maple syrup, Moringa powder and shreded coconut in a small bowl, stir with a spoon

  2. Place the bowl in the freezer for about 3-5 minutes so that the mixture gets more firm

  3. Form 8 balls with your palms, it works best with slightly wet hands

  4. Roll the balls in Moringa powder and store them in the fridge. Enjoy!!


Moringa Cheesecake




Cake crust

  • Whole pecans 1/3 cup) or sunflower seeds (1/2 cup)

  • Dates (8 small dates)


Cheesecake cream

  • Cashews (2/3 cup)

  • Coconut yogurt  (1/3 cup+1 tbsp)

  • Honey (3 tbsp) *can substitute with any liquid sweetener 

  • Almond milk (1/3 cup)

  • Moringa (1 tbsp)



  1. 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.

  2. 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.

  3. Now blend all cream ingredients (except Moringa) in your high speed blender.

  4. Set aside about 2/3 of the cream and blend in the Moringa with the remining 1/3 cream. 

  5. Spread the regular cream on top and freeze for 30 minutes.

  6. Finally spread the Moringa cream on top and sprinkle with Moringa powder.

  7. Freeze again for at lease 3 hours (better overnight).

  8. Let the cake thaw before you enjoy it!


Check out more delicious vegan recipes by Ela Vegan!




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