No-Bake Vegan Beetroot Cheesecake
Ingredients
Crust
- 2 cups of dates
- 1 cup of almonds
- 1/2 cup hazelnuts
- 1 tablespoon of coconut oil
- 1 tablespoon of cacao
White layer
- 1.5 cups of overnight soaked cashews
- Lemon juice from 1 small lemon
- 1/2 cup coconut milk
- 2 tablespoons of coconut oil
- 5 tablespoons of maple syrup
- 1 teaspoon of vanilla essence
Pink layer
- 2 cups of overnight soaked cashews
- 1/2 cup of coconut milk
- 1 tablespoon of coconut oil
- Juice of 1/2 lemon
- 300 grams raspberries (best defrosted) - strained
- 3 tablespoons of maple syrup
- 1 tablespoon of beetroot powder from @powersuperfoods
Preparation
Place the almonds in a food processor and blend until small pieces form, then add the remaining crust ingredients and blend until smooth. Press the mixture into a 21 cm round form and place in the freezer for 15 minutes.
For the white layer, place all ingredients in a food processor and blend until smooth and creamy. Pour over the crust and freeze for 1 hour.
For the pink layer, spread the strained raspberries over the frozen white layer. Prepare the pink mixture the same way as the white layer by blending all ingredients until smooth, then pour over the white layer and freeze for 8 hours.
Tips
Remove from the freezer 15 minutes before serving to allow it to soften slightly.
