Sparkly Passion Fruit Vanilla and Chocolate Cheesecake
This shimmery dessert is shimmying on over to your plate! This Sparkly Passion Fruit Vanilla and Chocolate Cheesecake incorporates Suncore Foods® Toasted Coconut Chips & Rose Salt into the yummy crust and is topped off with a sprinkle of sparkle using Suncore Foods® Sparkly Amber Passion Fruit Supercolor Flakes. This dessert is everything you imagined!
Created by the talented mother-daughter duo Beth and Lexi. Check out their Instagram @crowded_kitchen for more magical recipes!
For the crust:
⅓ cup almonds
¼ cup walnuts
¼ cup Suncore Foods® Toasted Coconut Chips
2-3 large medjool dates, halved and pitted
2 tsp agave syrup
½ tsp vanilla extract
¼ tsp cinnamon
⅛ tsp Suncore Foods® Rose Salt
For the filling:
1 cup cashews, soaked in room temp water 2-3 hours
5 oz vegan cream cheese
⅓ cup coconut whipped cream
1½ tbsp agave
1 tbsp vanilla bean paste or extract
Pinch Suncore Foods® Rose Salt
For the chocolate topping:
6-8 oz dark chocolate chips
1 tsp coconut oil
3-4 tbsp Suncore Foods® Sparkly Amber Passion Fruit Supercolor Flakes
1. For the crust: Add all ingredients to a food processor and pulse until everything is crumbly and sticks together when pressed between your fingers. Press into 2 4-in. springform pans. Freeze for 10-15 minutes while making the filling.
2. For the filling: Drain and rinse cashews. Add all ingredients to blender and blend until smooth and creamy. Pour mixture over crust and freeze for 4 hours or more.
3. For the chocolate topping: Melt chocolate and coconut oil in microwave in 20 second intervals. Pour over frozen cheesecake and immediately top generously with Suncore Sparkly Amber Passion Fruit Flakes.