No-Bake Vegan Beetroot Cheesecake
Ingredients
Crust
- 2 cups of dates
- 1 cup of almonds
- 1/2 of hazelnuts
- 1 tablespoon of coconut oil
- 1 tablespoon of cacao
White layer
- 1.5 cups of overnight soaked cashews
- Lemon juice from 1 lemon (small)
- 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
- 1/2 lemon juice
- 300 grams raspberries (best defrosted) - strained
- 3 tablespoons of maple syrup
- 1 tablespoon of beetroot powder
Preparation
Place the almonds in food processor and blend until you have small pieces then add remaining ingredients and blend until you have a smooth consistency.
Press the mixture into a round form and place in freezer for 15 minutes.
Place all white layer ingredients in a food processor and blend until you get a smooth creamy texture.
Pour the white layer mixture on top of the first layer and place it in the freezer for 1 hour.
Spread raspberries on top of the frozen white layer and prepare the pink mixture the same way as the white.
Pour the pink mixture on top of the white frozen layer and freeze for 8 hours.
Tips
Take out of the fridge 15 minutes before serving.
