I don’t think I will ever tire of the vibrant pink color that pitaya provides. Just look at it – pure magic!
Pitaya is such a versatile and fun ingredient to use in the kitchen because of its lightly sweet flavor. However it can be a tough fruit to get your hands on, especially here in Philadelphia.
Because there are only a few weeks during the summer months when I can find pitaya looking fresh and alive, I will stock up on them and FREEZE!
I have found the most ideal way to do this is to cube your pitaya and arrange onto a baking tray lined with parchment paper. Pop the tray in the freezer for a few hours until frozen. Store frozen cubes in a jar or container and ta-da! Pitaya for use all year round baby. P.S. you can use this method for almost any other fruit or veggie too!
Okay, so back to the cheesecakes! I created this recipe using my frozen summer pitaya and juicy, winter, blood oranges – marrying summer and winter fruits in cold, snowy February. While I love the color, especially in the Valentines day season, feel free to omit the pitaya if you cannot find it. You may also sub in another fruit – berries or more citrus would probably be delish. You can also purchase frozen pitaya packets from you local health food store! Please let me know if you experiment by commenting below or sharing on Instagram @plantbasedblonde #feedyourdivine. Enjoy!
Blood Orange & Pitaya Cheesecakes
- 2 cups raw walnuts
- 1 cup medjool dates about 10
- pinch of salt optional
- 2 cups raw soaked cashews
- 1/2 cup blood orange juice
- 1/3 cup agave
- 3 tbsp coconut oil
- 1/4 cup + 2 tbsp pitaya
- 2-3 tbsp blood orange zest
Place cupcake liners in a cupcake tray.
Blend all crust ingredients in a food processor until crumbly and sticky
Press crust dough into the bottom of each cupcake mold.
Combine all ingredients (except zest) in a high speed blender until creamy and then stir in zest.
Pour filling into the cupcake molds, cover and freeze overnight.
Allow to thaw for 5 minutes before serving and enjoy!