Raw Vanilla & Sweet potato cheesecake fudge

by @365cleaneats 💛⠀Recipe:⠀
Ingredients⠀
Makes a 35mm x 35 mm x 35 mm silicone mould x 11⠀
Base: ⠀
1/3 cup raw walnuts (40g)⠀
4 Tbsp. shredded coconut ⠀
2 Tbsp. pumpkin seeds⠀
1 Tbsp. raw cacao nib⠀
1 Tbsp. melted raw cacao butter or melted coconut oil⠀
2 pitted Medjool dates (30g)⠀
pinch of pink salt⠀

Sweet potato layer: ⠀
1/2 cup (60g) raw cashews (soaked 4-5 hours and rinsed)⠀
1/4 cup (60ml) fresh sweet potato juice (be sure to juice the sweet potato right before using, as to avoid the starch and water from separating)⠀
2 Tbsp. melted cacao butter⠀
1.5 Tbsp. raw agave or maple syrup⠀
1.5 Tbsp. lemon juice⠀
1/8 tsp cinnamon powder ⠀
pinch of pink salt⠀

Vanilla layer:⠀
1/2 cup (60g) raw cashews (soaked 4-5 hours and rinsed) ⠀
1/4 cup (60ml) coconut cream⠀
2 Tbsp melted cacao butter⠀
1.5 Tbsp raw agave or maple syrup⠀
1 Tbsp. lemon juice⠀
1/4 tsp vanilla paste⠀
pinch of pink salt⠀

Chocolate layer:⠀
1/4 cup (60ml, 50g) melted coconut oil⠀
2.5 Tbsp. (15g) raw cacao powder ⠀
1.5-2 Tbsp. raw agave or maple syrup at room temperature⠀

Instructions:⠀
(1)In a food processor place every ingredient for the base, and process until well processed but still slightly crumbly. Press the crust into the bottom of the moulds.⠀
(2)In a high-speed blender place every ingredient for the sweet potato layer and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the mixture above the base. Freeze them until set. ⠀
(3)Repeat the same process for the vanilla layer. Freeze them until set. ⠀
(4) In a small bowl, whisk together every ingredient for the chocolate layer until smooth. Layer the mixture above the vanilla layer. Cool them in the freezer until set. Enjoy! 

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