Pink Pitaya Vegan Cheesecakes

These beauties are no-bake, no added sugar and are absolutely divine!

💗 Ingredients:

Base:
- 1 cup of almonds
- 2 tbsps cacao powder
- 10 medjool dates

Blend all of the ingredients in a food processor, line your silicone moulds with it.

Pitaya filling:
- 2 cups of cashews
- juice of 1 lemon
- 2-3 tbsps soy vanilla yoghurt
- 1 packet of our wild-grown pink pitaya purée (defrosted)

Blend all of the ingredients, pour the mixture on top of the base.

Place the moulds into the freezer for a couple of hours. If stored there for longer, make sure to take them out about 30 minutes before eating so that they defrost and are soft to bite into!

We would love to see your wild creations! Snap them and tag us on Instagram @growildacai