This is one of the most beautiful and delicious desserts. You would not believe that the addition of beetroot to a cheesecake could taste so good!
Number of servings: 8
For the Top:
200g cashews soaked in 1 cup water
260g raw grated beetroot
250g fresh raspberries
½ cup of melted coconut oil
50g date syrup
2 tbsp nutritional yeast
For the Base:
100g brazil nuts
100g ground almonds
140g dried dates
¼ cup melted coconut oil
50g raspberries to garnish
- Line the base of a 9inch spring form baking tin.
- Soak the cashews for the creamy topping in the cup of water for 1 hour or until soft. The longer you leave them the easier they will be to blend if you don’t have a Vitamix or high-speed blender.
- Make the base by putting all ingredients into a food processor and blend until a chunky crumb like texture. Next, push the mixture into the base of the baking tin making sure that it is even depth while pushing a little of the mixture up into the sides slightly. Put into the freezer for 30 minutes while you make the filling.
- Put the soaked cashews and the water that they were soaked in, into the blender along with the grated beetroot, raspberries, date syrup, nutritional yeast and melted coconut oil and blend until completely smooth.
- Pour the filling onto the base of the baking tin that you had put into the freezer and put back into the freezer for 2-3 hours.
- Wash the remaining raspberries in water then put into a bowl in the freezer – these will be your garnish.
- After 3 hours put the cake into the fridge for another 2 hours minimum.
- When ready to serve carefully take out of the tin and garnish with the frozen berries on the top.