Pitaya and Black Goji Berry Cheesecake

Pitaya and Black Goji Berry Cheesecake

Ingredients:

• Crust:
• 1 cup almonds
• 1 cup cashews
• 1/2 cup dates
• 2 tbsp coconut oil
• Pinch of salt
• Filling:
• 2 cups soaked cashews (soaked overnight)
• 1 cup coconut cream
• 1/2 cup maple syrup
• 1/2 cup pitaya puree
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 cup black goji berries (soaked in 1/4 cup water)
• Topping:
• Fresh pitaya slices
• Fresh berries
• Edible flowers (optional)

Directions:

Line the base of a 7-inch springform pan with parchment paper.
For the crust, blend almonds, cashews, dates, coconut oil, and salt in a food processor until a sticky mixture forms. Press evenly into the base of the pan. Freeze while preparing the filling.
For the filling, blend soaked cashews, coconut cream, maple syrup, pitaya puree, lemon juice, and vanilla extract in a high-speed blender until smooth. Divide into two bowls. In one, blend the soaked black goji berries and their water until smooth.
Pour the pitaya filling over the crust, then layer the black goji berry filling on top. Swirl with a spoon for a marbled effect.
Freeze for 4-6 hours or until firm. Remove 20 minutes before serving. Decorate with pitaya slices, berries, and edible flowers.