Lusciously Raw Pink Dragonfruit Cakes

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It's dragonfruit season here in Sri Lanka and I couldn't be happier! My favourite pink superfruit is popping up everywhere from road-side stalls to street food markets and I couldn't wait to get in the kitchen and start playing around! Like anything this brightly coloured in the plant world, you can bet it's good for you! Dragonfruit contains high levels of vitamin C which boosts the body’s immune system, and stimulates the activity of antioxidants as well. These antioxidants actively seek out and eliminate free radicals. The more vitamin-C, the better! Here's how to make them into a beautiful and tasty raw dessert with a texture like a jam-swirl cheesecake.

ingredients

For the base
1 cup almonds
1/2 cup shredded coconut
1/2 cup cashews
15 medjool dates
1/2 cup coconut flour
1 tsp cinnamon
1 tbsp coconut oil
2 tbsp water

For the filling
3 cups raw cashews (soaked overnight)
1/4 cup melted coconut oil
1/4 cup raw coconut cream
1/3 cup Medjool dates, pitted
1/2 tsp vanilla bean paste
2-3 pink dragonfruit
2 tbsp white chia seeds

Garnishes: a handful of pomegranate arils, white dragonfruit balls and slices

method

Line a 6×6 baking pan with grease proof paper. 

For the base, blend all the ingredients in a high-speed food processor until you have a slightly sticky dough. Press onto the bottom of the prepared pan. Place in the freezer while you make the filling.

For the filling, place the cashews in a food processor and blend until they start to mix together and are broken down. Add the coconut oil, coconut cream, dates and vanilla bean paste and blend until you have a thick, creamy mixture.

Scoop out the flesh of the dragonfruit and discard the skin. Add half of the dragonfruit flesh to the blender/food processor with the cashew cream filling and blend until well combined (it should go a luscious pink colour!). Pour approximately 3/4 of the filling on top of the crust and pop in the freezer to firm up.

Meanwhile, combine the remaining filling with the dragonfruit flesh and the chia seeds to make a gooey-er mixture that should be even more pink! Pour this over the top, swirling through gently with a skewer to create patterns. Return to the freezer and freeze for 3-4 hours until firm.

Once ready to serve, slice into squares and top with pomegranate arils and white dragonfruit. A tip for getting the seeds out of pomegranate without making a huge mess – do it underwater! Simply fill a large bowl with water and break apart the pomegranate with your fingers while the fruit is submerged. The seeds will sink to the bottom, the juice won't fly everywhere, and you can skim the white pith off the top. Handy!

Store in an airtight container in the fridge or freezer.