Dragon fruit, as it is also known, is native to Central America. It is very aromatic and its flavor is sweet, but the most important thing is its nutritional value. Pitaya has antitumor, anti-inflammatory and antioxidant effects.
Ingredients
For the crust
1 cup walnuts
6 soft pitted dates
For the stuffing
1 1/2 cups soaked raw cashew
2/3 cup coconut cream
6-8 tbsp maple syrup
1/2 tsp salt
2 tablespoons or more pitaya powder
Instructions
Soak the cashews in enough water for at least 4 hours or ideally overnight.
In a processor, place the walnuts and dates until they form a paste. Cover the floor with a 6” or maximum 7” mold. Take to the freezer.
Strain the cashew. In the blender glass, add only the solid part of the coconut milk, cashews, maple, vanilla and salt. Blend until you get a creamy paste.
Place half of the mixture in the mold and take it back to the freezer. Add the pitaya powder to the other half of the mixture and blend again.
Spread carefully over the previous mixture so that the layers are maintained.
Leave in the freezer. Bring to room temperature 30 minutes before serving to cut more easily but still maintain its firmness. You can also go from the freezer to the fridge 2 or 3 hours before so that it softens a bit. You can decorate with red fruits. Enjoy!!!
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