Beets and chocolate unite in this lush, vibrant cheesecake for a sweet treat that secretly packs a nutritional punch. Gluten-free and vegan.
RAW BEET CHEESECAKE
Ingredients:
Crust
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3/4 cup tigernut flour
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1/4 cup coconut flour
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1/3 cup pitted dates
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1/4 cup melted coconut oil
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3-4 tablespoons water
Filling
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1 cup raw cashews (soaked in hot water for 4-5 hours, drained, and rinsed)
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1 cup roasted beets, diced
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1/4 cup coconut cream
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1/4 cup melted coconut oil
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3 tablespoons maple syrup
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1 teaspoon vanilla extract
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pinch of salt
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Directions:
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Coat a 7" springform pan with coconut oil.
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Add crust ingredients to a food processor except for the water and blend until combined. Add the water a tablespoon at a time and blend until the dough sticks together between your fingers.
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Press into the bottom of pan and place in the freezer.
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Meanwhile, add the filling ingredients to the food processor and blend until smooth.
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Pour filling over the crust and smooth out the top. Garnish with cacao nibs and dried rose petals if desired.
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Place in the freezer for at least 4-5 hours to set.
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Let thaw for 10-15 minutes before slicing.