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Vegan Beetroot Cheesecake
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. Its the perfect festive or celebratory cake.
Vegan Beetroot Cheesecake
Little Kale Girl
12
dessert
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.
Ingredients
Crust / Base
- 2 cups dates
- 1 cup almonds
- 1/c cup of hazelnuts
- 1 tbsp coconut oil
- 1 tbsp Cacao Powder
White Layer
- 1 and 1/2 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 tablespoons of coconut oil
- Juice half lemon
- 300 g raspberries (best defrosted) - strained
- 3 tbsp maple syrup
- 1 tbsp organic Beetroot Powder
Directions
Base layer
- 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
Recipe by Little Kale Girl