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Sweet Potato Cheesecake

I used buckwheat flour, cashews, almonds, and coconut sugar from @nakedfoods ⁣

Recipe: 20cm (8”) tart tin with removable bottom⁣

INGREDIENTS:

Crust:⁣
Dry: ⁣
120g raw almonds ⁣
50g buckwheat flour⁣
6 Tbsp. (60g) coconut sugar⁣
2 Tbsp cacao powder or cocoa powder ⁣
1 Tbsp. (10g) corn starch ⁣
1/4 tsp pink salt⁣
Wet : ⁣
5 Tbsp. melted coconut oil⁣

Sweet Potato Cheesecake Filling:

200g raw cashews (soaked 4-6 hours and rinsed) ⁣
200 ml fresh sweet potato juice (Peel and juice with a juicer about 2/3-1 medium sized sweet potato; be sure to juice the sweet potato right before using, as to avoid the starch and water from separating)
6 Tbsp. (60g) melted raw cacao butter ⁣
5-6 Tbsp. maple syrup⁣
4 Tbsp. lemon juice⁣
1 tsp lemon zest ⁣
1/4 tsp cinnamon powder ⁣
1 tsp vanilla paste ⁣
pinch of pink salt

Method:⁣

1. Preheat oven to 170⁰C. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.⁣

2. Add melted coconut oil into the food processor and process until it becomes like wet sand.⁣

3. Press the mixture against the sides and the bottom of the tart tin. Bake it for about 15-20 min or or until baked through. After it has cooled down, put it in the freezer for 30 minutes to an hour.⁣

4. Put every ingredient for the sweet potato cheesecake layer in a high-speed blender and blend well. Add more sweetener or lemon juice if you want. Layer it over the crust and freeze it overnight.⁣

5. Take out the cake from the tin and garnish with fruits.⁣

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