Vegan Sweet Potato Cheesecake

Sweet potatoes are jam-packed with nutrition! They're high in vitamins E and C and are an excellent source of Beta Carotene and fiber. All this helps to improve digestion, eye health, and your overall immune system. With so many benefits, we've found a deliciously sweet way to include sweet potatoes into some of our favourite desserts. Try something new and nutritious with our mini tasty Vegan Sweet Potato Cheesecakes!

Ingredients

Base

100g pumpkin seeds, plus extra for sprinkling
100g desiccated coconut, plus extra for sprinkling
1 tbs Natvia
90g coconut oil, melted

Cheesecake

1 cup walnuts
¼ cup sweet potatoe puree
¼ cup coconut cream
1 tsp cinnamon
¼ cup Natvia
1 tsp vanilla essence

Method

Combine the pumpkin seeds and desiccated coconut in a food process and process until the resemble fine breadcrumbs. Add the Natvia.
Add the coconut oil and process. Press into a greased and lined 6 x holed muffin tin. Place in the freezer.
Soak the walnuts in 1 cup hot water for 15 minutes. Drain and rinse. Combine with the sweet potatoe, coconut cream, spices and Natvia and process until smooth. Scrape down the sides of the bowl of the processor as needed.
Dollop on the sweet potato filling over the bases and freeze for at least 1 hour. Place in the refrigerator for 15 minutes before serving. Sprinkle with extra pumpkin seeds and desiccated coconut.