Cotton Candy Cashew Cheesecake
Servings
12serves
Servings
12serves
Ingredients
For the Base
For the Cashew Cream
To colour the cream
Instructions
  1. Blend all of the base ingredients until they stick together in a ball.
  2. Push the base into a 6″ pan.
  3. Blend the cabbage and pomegranate and then push through a sieve to strain and make juice.
  4. Separate half of the red cabbage juice and stir in the baking powder in one-half to make blue colouring.
  5. Place all the cream ingredients in a blender and whiz until smooth, remember to melt the coconut oil first.
  6. Separate the cream into 5 bowls.
  7. Then keep one bowl white, stir in 1-2 tbsp of red and blue in two other bowls.
  8. In one bowl stir in 3-4 tbsp of pomegranate juice.
  9. In one bowl blend together with the blueberries.
  10. Layer on the cream in the pan, then place in the fridge for an hour to set.
  11. Store in the fridge and enjoy within a couple of days
Recipe Notes
  • Calories: 210 cal