Purple sweet potato makes a nutritious creamy cheesecake on a protein-rich base made of quinoa. And all in only 4-ingredients, no-baking involved, and perfect for anyone who wants to sneak more veggies into their desserts.
Put the jar of coconut butter into a hot water bath. I boil the water in a pot, turn off the stove and set the jar in the water. Don't microwave coconut butter or it will burn.
Boil potatoes in a pot submerged in water. Boil about 25 minutes, using a fork to test when they were tender.
Drain, cool and peel off the skin with a vegetable peeler. Chop up the purple potato and set aside.
Prepare the quinoa
Rinse the quinoa to remove the natural protective coating, called saponin, which can make it taste bitter. You can simmer it in water (2 parts water to 1 part quinoa) for about 15 minutes if you want a softer crust, but I just toasted it by dry-skilleting it for about 5 minutes in a very hot pan. It actually pops tinily and browns and smells nutty.Let it cool before making the base.
Make the quinoa base
Stir the prepared quinoa together with 2-4 tbsps of maple syrup - your goal is to make it sticky and to taste as sweet as you want, so you decide if you need the remaining maple syrup.
Press the sticky quinoa into the six cups. Flatten the surface with your finger.
Make the purple sweet potato filling
In a blender or food processor, add the cooked purple sweet potatoes, melted coconut butter and 2 tbsp of maple syrup. Blend until creamy. If it seems lumpy, you can add a bit of plant milk. Taste test and decide if you want to add more maple syrup.
Pour the mixture onto the quinoa base, and set in the freezer for at least an hour. You want them hard enough to be able to peel off the paper. Once peeled, keep in the refrigerator in an airtight container for three days.