We love pink food at PSF and this recipe is no exception. This superfood vegan cheesecake from @littlekalegirl uses our organic Beetroot Powder ... for nutrition and delicate sweetness. It's the perfect festive or celebratory cake.
Place the almonds in food process 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 ( I used 21 cm)
and place in freezer for 15 min.
White layer
Place all above ingredients in a food processor
and blend until you get a smooth creamy texture. Pour it on top of first layer
and place it in the freezer for 1 hr.
Pink Layer
Spread raspberries on top of frozen white layer
and prepare the pink mixture the same way as the white.
Pour it on top of white frozen layer.
Freeze for 8 hours.
Take out of the fridge 15 minutes before
serving! Decorate and enjoy
