feijoa cheezecake

18 April 2012

Woha, this was good, a vegan cheezecake, with frozen feijoa sauce… all raw, ALL good.

I’ve made a number of variations on this recipe, a berry cheezecake, and have found that it barely needs sweetener, I use about half a cup of honey in the cashew cheeze, and it’s plenty, with the fruity sauce (this was made with scooped out feijoa’s frozen overnight then defrosted and blended before pouring deliciously over the set cake…) you really don’t need much honey/sugar/nectar.


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