In
AuthorMoringa
Yields1 Serving
Cake Crust
  cup whole pecans or 1/2 cups sunflower seeds
 8 small dates
Cheesecake Cream
  cup coconut
 1 tsp honey or liquid sweetener
  cup almond milk
 1 tbsp moringa
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 remaining 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 least 3 hours (better overnight). Let the cake thaw before you enjoy it!

Ingredients

Cake Crust
  cup whole pecans or 1/2 cups sunflower seeds
 8 small dates
Cheesecake Cream
  cup coconut
 1 tsp honey or liquid sweetener
  cup almond milk
 1 tbsp moringa

Directions

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 remaining 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 least 3 hours (better overnight). Let the cake thaw before you enjoy it!

Vegan Moringa Cheesecake