Who's still reveling in the warmth, joy and delicious foods from Thanksgiving? ME!! We’re not quite ready to say goodbye to our favorite fall fruits for the year and thankfully neither are some Philosophie babes!
Alexis from Rich in Joy created this decadent dessert which is just the answer to all my sweet cravings! Enough will never be enough; especially sweets that are free of dairy, eggs, gluten and filled with protein and superfoods like this persimmon cacao cheesecake!
Made from persimmons, blood oranges and loaded with Cacao Magic Superfood Blend, this desert is delightfully sweet and packed with nutrition.
FOR THE CRUST:
1 cup Raw Walnuts
6 Pitted Medjool Dates
4 tbsp Cacao Magic
A pinch of Himalayan Sea Salt
1 Vanilla Bean (scraped into mixture) or Vanilla Bean Powder
FOR THE FILLING:
3 cups of ripe Persimmons (she recommends Fuyu or Hachiya)
2.5 cups of Raw Cashews (soaked overnight)
¼ cup Lemon Juice
1 cup Blood Orange Juice
½ cup melted Coconut Oil (she recommends refined to take away the coconut flavor)
FOR THE TOPPINGS:
Sprinkled Cacao Magic + Cinnamon
Cacao Nibs (any amount you desire)
2 tbsp crushed or whole Raw Walnuts
1 tbsp Hemp Seeds
Start by combining all the crust ingredients into a food processor or high speed blender until finely chopped and everything sticks together. Transfer into a 9” rectangular pan lined with parchment paper and press down until smooth. Refrigerate while you prepare the filling.
Rinse and drain the soaked cashews, slice the persimmons and prep the blood orange/lemon juice/melted coconut oil. Add all the ingredients into a high speed blender until smooth and taste. If it’s not sweet enough, Alexis recommends adding some maple syrup. Add the blend over the crust and freeze for 6+ hours until solid.
Thaw prior to serving (40 minutes or more) and cut into “bite-sized” pieces so your whole family can enjoy!
Did you have a favorite fall dessert made with Philosophie products?! Share with me on Twitter! Use #PhilosophieSuperfoods or #PhilosophieLove.
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