Raw Chocolate Beet Layered Dairy-free Cheesecake
I walked into one of my favorite shops for ingredients the other day with just one item on my shopping list. I walked out without that item, and instead with a pack of rose petals which I was immediately drawn to and inspired by. I thought, “why don’t I make a cake!” (Clearly, I was and still am in a celebratory mood after all of this week’s new beginnings.)
I had a specific cake in my mind using those petals, and was missing just one ingredient – a simple vanilla bean. Unfortunately, it wasn’t available, and so, I’m setting that idea aside for now until the right season comes along.
With a bit of tweaking, and inspiration from a beetroot latte which I had this week as well, in came an aha! moment, and this idea for a cake.
— A creamy raw cheesecake that’s naturally sweet and dairy free! Made mostly with nuts that provide our bodies with the good kind of fat.. It’s nutritious, and a great alternative to traditional cheesecakes. Eat sparingly, however. Just because it’s nutritious, it doesn’t mean that you can eat a whole lot (I wish I could, too, trust me). I’m taking a slice (or 2) and keeping the rest for another day.
Raw Chocolate Beet Layered Dairy-free Cheesecake
A creamy raw cheesecake that's naturally sweet and dairy free, layered with a dark chocolate crust, and white chocolate and chocolate beet cheesecake fillings.
Ingredients
For the crust
- 1/2 cup raw almonds
- 2 Tbsps virgin coconut oil
- 1 Tbsp cocoa powder
- 3 pcs pitted dates
- A pinch of sea salt
For the filling
- 1 1/2 cups pre-soaked cashew nuts*
- 1/2 cup unsweetened almond milk room temperature
- 3 Tbsps melted cacao butter
- 2 Tbsps honey or maple syrup if vegan
- 2 pcs pitted dates
- 1/2 tsp sea salt
- 1/4 slice small beet root
Toppings (all optional)
- cacao nibs
- edible flowers
Instructions
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Using a food processor or blender, process all the ingredients for the crust until well combined.
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Place the crust in a 6" springform pan. (Optional: set aside about 2 Tbsps of the crust to use as a topping). Spread and press with the back of a spoon to make make an even layer. Place in the freezer and move on to the next step.
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Drain the cashews and place in a clean high-power blender**. Mix in the almond milk, cacao butter, honey, dates and salt, and process until smooth.
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Pour just half of the filling over the crust, and make an even layer. Place the pan back in the freezer.
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Mix in the beetroot with the other half of the filling until the color is spread evenly.
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After keeping the pan in the freezer for 20 minutes, pour in the rest of the filling, smoothen out the top, and freeze for 5 hours or overnight before serving.
Recipe Notes
* How to pre-soak cashews: Place the cashews in a bowl and cover with filtered water. Set aside in room temperature for at least 4 hours (or overnight in the fridge). Apart from softening the cashews making it easier to blend, this soaking process releases and increases its nutrient contents, making it more digestible.
** A high-power/high-speed blender would be best to use to avoid lumpiness.
