Passionfruit Cheesecake Filling & Frosting 2 cupa cashews, soaked 1 cup passionfruit pulp (fresh or frozen — approx. 12 fresh passionfruit) 1/2 cup coconut milk (or nut milk of choice) 1/3 cup rice syrup (or pure maple syrup) 2 Tbsp lemon juice pinch Himalayan pink salt 1/2 cup coconut oil 2
tsp pink pitaya powder (dragon fruit) to colour the frosting
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1
tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil
Not exact matches
now you have choices: you can either add a few drops of vanilla extract, or melted dark chocolate (you'll need 40g), or 1
tsp pitaya (
pink), or 1
tsp maqui (lilac).