Vegan Moringa Cheesecake with Bliss Balls
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!!
Whole pecans 1/3 cup) or sunflower seeds (1/2 cup)
Dates (8 small dates)
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)
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!