Sparkly Passion Fruit Vanilla Chocolate Cheesecake
This shimmery dessert is shimmying on over to your plate! This Sparkly Passion Fruit Vanilla Chocolate Cheesecake incorporates Suncore Foods® Snow Quinoa Flakes 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!
⅓ cup almonds
¼ cup walnuts
¼ cup Suncore Foods® Snow Quinoa Flakes
2-3 large medjool dates, halved and pitted
2 tsp agave syrup
½ tsp vanilla extract
¼ tsp cinnamon
⅛ tsp salt
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
3 tbsp Suncore Foods® Marigold Passionfruit Powder & Seeds
For the Chocolate Topping:
6-8 oz dark chocolate chips
1 tsp coconut oil
3-4 tbsp Suncore Foods® Sparkly Amber Passion Fruit Flakes
1. Crust: Add all ingredients to a food processor and pulse until everything is crumbly and sticks together when pressed between your fingers. Press into two 4-in. springform pans. Freeze for 10-15 minutes while making the filling.
2. 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. Chocolate topping: Melt chocolate and coconut oil in microwave in 20 second intervals. Pour over frozen cheesecake and immediately top generously with Suncore Foods® Sparkly Amber Passion Fruit Flakes.