Sweet Potato Cheesecake

I used buckwheat flour, cashews, almonds, and coconut sugar from @nakedfoods โฃ

Recipe: 20cm (8โ€) tart tin with removable bottomโฃ

INGREDIENTS:

Crust:โฃ
Dry: โฃ
120g raw almonds โฃ
50g buckwheat flourโฃ
6 Tbsp. (60g) coconut sugarโฃ
2 Tbsp cacao powder or cocoa powder โฃ
1 Tbsp. (10g) corn starch โฃ
1/4 tsp pink saltโฃ
Wet : โฃ
5 Tbsp. melted coconut oilโฃ

Sweet Potato Cheesecake Filling: โฃ

200g raw cashews (soaked 4-6 hours and rinsed) โฃ
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 โฃ
5-6 Tbsp. maple syrupโฃ
4 Tbsp. lemon juiceโฃ
1 tsp lemon zest โฃ
1/4 tsp cinnamon powder โฃ
1 tsp vanilla paste โฃ
pinch of pink salt

Method:โฃ

1. Preheat oven to 170โฐC. Place every dry ingredient for the crust in a food processor. Process well until it reaches the consistency of flour.โฃ

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

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.โฃ

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.โฃ

5. Take out the cake from the tin and garnish with fruits.โฃ