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1 min read
Here's a mouth watering vegan cheesecake with three spectacular layers - a nutty cacao base, sweet beet and raspberry centre and a smooth lucuma lemon top. The natural sweetness of dates, coconut milk, beetroot, berries and lucuma makes this special cake refined sugar free.
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dessert
12
Here's a mouth watering vegan cheesecake with three spectacular layers - a nutty cacao base, sweet beet and raspberry centre and a smooth lucuma lemon top. The natural sweetness of dates, coconut milk, beetroot, berries and lucuma makes this special cake refined sugar free.
Little Kale Girl
2 cups of dates
1 cup of almonds
1/2 cup of walnuts
1 tbsp coconut oil
1 tbsp of Cacao Powder
1/3 cup Lucuma Powder
2 cups cashews soaked overnight
Lemon juice from one small lemon
1 tbsp lemon zest
1/2 cup coconut milk
2 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla essence
2 cups overnight soaked cashews
1/2 cup coconut milk
1 tbsp coconut oil
Juice half a lemon
300 g of raspberries (defrosted and strained)
3 tbsp maple syrup
1 tbsp Beetroot Powder
Place almonds and walnuts in a food processor and blend until you have small pieces
Add remaining ingredients and blend until you have a smooth consistency
Press the mixture into a round spring form pan about 21cm and place n the freezer for 15 minutes
Place all pink layer ingredients (except raspberries) in a food processor and blend until you get a smooth creamy texture
Pour it on top of the base layer and place in freezer for 1 hour
Spread raspberries on top of frozen pink layer and prepare the white mixture the same way as the pink
Pour on top of pink frozen layer and freeze for 8 hours
Take out of the fridge 15 minutes before serving
Cut with warmed clean knife
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