Rainbow Chakra Cheesecake is made colorful with natural colors of strawberries, papaya and more. This is a raw, vegan, gluten-free, and refined-sugar free recipe with an oil-free option so people of all walks of life can have a slice.
You are going to LOVE how BEAUTIFUL this recipe is!!! When you slice in, you will find a rainbow of colors and natural delicious flavors begging to be consumed. Each bite has every color included, I told my husband "I think rainbows taste better!" This is a fun weekend project for when you have a bit more time, once it comes together it is absolutely worth the wait. See how to make it in the new Artistic Vegan Show! With love, Christa
1 Cup Almonds (or preferred nut/seed)
3/4 Cup Medjool Dates (pitted/soft)
Opt: Pinch Salt
Opt: 1/2 tsp Pure Vanilla Extract
Key-Lime Cheesecake Base:
1 1/2 Cups Cashews - Soaked until soft, drained and rinsed
3/4 Cup Coconut Milk (lite)
1/2 Cup Lime Juice
1/3 Cup Melted Coconut Oil (Coconut butter for oil-free)
1/3 Cup Agave (or favorite)
Red: 1/2 Cup Cheesecake + 3/4 Cup Strawberries
Orange: 1/2 Cup Cheesecake + 1/2 Cup Papaya + 1 tsp Turmeric
Yellow: 1/2 Cup Cheesecake + 1/2 Mango or Banana, 1/2 Cup Pineapple, Zest from 1 lemon
Green: 1/2 Cup Cheesecake + 2 Bananas + 2 tsp Spirulina
Blue-ish: 1/2 Cup Cheesecake + 1 1/4 Cup Blueberries (reserve 1/2 cup of this color) add additional blueberries as needed. Mine was more purple... but still tasty!
Indigo: 1/2 Cup Reserved Blueberry Cheesecake + 3/4 Cup Blackberries
Violet: 1/2 Cup Cheesecake + 1 banana + 2 blackberries (more as needed)
Top as desired, I used fresh fruit that was leftover from making this.
Hi and thank you for stopping by! I love making recipes with food that is good for you, makes you feel great and tastes delicious. All are vegan, refined sugar free and most are free of gluten and oil.
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