Healthy Vegan Cheese Cake
This is the cheese cake I made for my 50th birthday a few days ago! Perfect for the thriver!
Servings: 12
Ingredients
Crust
- 1 cup organic sunflower seeds
- 1 cup soft organic dates
Filling
- 2 cups organic soft silken tofu
- 1 whole organic lemon juiced
- 2 tbsp organic sunflower butter
- 1/3 cup organic coconut oil melted
- 1 pinch sea salt
- 1 tbsp melilot essence -optional
- 4 drops organic stevia vanilla
Pink filling
- 1 tsp organic dragon fruit powder-optional
Instructions
- Put the sunflower seeds and the dates in the food processor until it becomes a paste.
- Grease some silicone muffin cups with coconut oil and put a layer of the dates and seeds mixture at the bottom of the muffin cup and tap until it sticks together.
Filling
- Put the rest of the ingredients in the food processor and blend well.
- For the pink layer, reserve half of the mix and add the dragon fruit powder.
- Top the seed mixture with the filling into the muffin cups, and add the pink layer on top and freeze for 1 hour.
- Take out 15 min before eating and enjoy a sugar free, vegan easy cheese cake without the guilt!!