Raw Vanilla & Sweet potato cheesecake fudge

by @365cleaneats đź’›â €Recipe:â €
Ingredientsâ €
Makes a 35mm x 35 mm x 35 mm silicone mould x 11â €
Base: â €
1/3 cup raw walnuts (40g)â €
4 Tbsp. shredded coconut â €
2 Tbsp. pumpkin seedsâ €
1 Tbsp. raw cacao nibâ €
1 Tbsp. melted raw cacao butter or melted coconut oilâ €
2 pitted Medjool dates (30g)â €
pinch of pink saltâ €
â €
Sweet potato layer: â €
1/2 cup (60g) raw cashews (soaked 4-5 hours and rinsed)â €
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)â €
2 Tbsp. melted cacao butterâ €
1.5 Tbsp. raw agave or maple syrupâ €
1.5 Tbsp. lemon juiceâ €
1/8 tsp cinnamon powder â €
pinch of pink saltâ €
â €
Vanilla layer:â €
1/2 cup (60g) raw cashews (soaked 4-5 hours and rinsed) â €
1/4 cup (60ml) coconut creamâ €
2 Tbsp melted cacao butterâ €
1.5 Tbsp raw agave or maple syrupâ €
1 Tbsp. lemon juiceâ €
1/4 tsp vanilla pasteâ €
pinch of pink saltâ €
â €
Chocolate layer:â €
1/4 cup (60ml, 50g) melted coconut oilâ €
2.5 Tbsp. (15g) raw cacao powder â €
1.5-2 Tbsp. raw agave or maple syrup at room temperatureâ €
â €
Instructions:â €
(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.â €
(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. â €
(3)Repeat the same process for the vanilla layer. Freeze them until set. â €
(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! 

Facebook Comments