INGREDIENTS - Base
1 ½ cup macadamia nuts
2 tbsp rice malt syrup
1-2 tsp Just Blends pitaya powder
2 tbsp rice malt syrup
1-2 tsp Just Blends pitaya powder
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| METHOD |
| 1 | Place the macadamias in the food processor and process until it becomes a fine meal |
| 2 | Add the remaining ingredients and process until it becomes a dough |
| 3 | Transfer into a silicon muffin tray and press down well to create a flat cake base |
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INGREDIENTS - Cheesecake Layer
1 cup cashews, soaked overnight
1/4 cup coconut cream
3 passionfruits
70ml coconut oil, liquefied
80ml rice malt syrup
1 tbsp lime juice
1 tsp vanilla extract
Pinch of salt
1 tbsp turmeric
1 tbsp Just Blends pitaya powder
1 tbsp Just Blends pitaya powder
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| METHOD |
| 1 | Blend all cheesecake ingredients, except the turmeric & pitaya, until silky smooth |
| 2 | Reserve 1/4 of the mixture and add the turmeric to the rest of the mixture, blend until well incorporated |
| 3 | Pour about 2/3 of the mixture over the bases in the muffin tin |
| 4 | Lightly tap it over the counter to eliminate any air bubbles. Freeze for about 2-3 hours until firm |
| 5 | Reserve the remaining yellow turmeric mixture for later - store in the fridge to firm it up |
| 6 | To make the pink pitaya layer, blend the 1/4 cheesecake filling with the pitaya powder. Store in the fridge to firm up |
| 7 | Once the bases and first layer are solid, pop them out of the moulds |
| 8 | To create the swirl effect, spoon the pitaya filling one side of the piping bag, and spoon the yellow turmeric layer on the other side. Use a star tip nozzle. |
| 9 | Apply pressure to the bag and starting from the outside, swirl the mixture around the base, continue until you reach the top of the swirl, and release the pressure and pull up. |
| 10 | Decorate with sprinkles of pitaya powder and coconut butter hearts |
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