Raw Chocolate Beet Layered Dairy-free Cheesecake
Updated: Sep 3, 2019
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 - the launch of The Healhy Row, and the start of the health coach training program at IIN!
I had a specific cake in my mind using those petals, and was missing just one ingredient - a simple vanilla bean. Unfortunately, it's not the season for vanilla, and it's important to eat seasonally and nourish our bodies with what's abundant in our external environment. 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 cheescakes. Eat sparingly, however. Just becasue it's nutritious 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 CHEESECAKE
Prep time: 30 mins | Cook time: it's raw! | Total time: 10 hours
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.
Author: The Healthy Row
Allergen information: gluten-free, dairy-free, sugar-free
Recipe type: raw, dessert
For the crust
1/2 cup almonds
2 Tbsps virgin coconut oil
1 Tbsp cacao powder
3 pieces dates (pitted)
a pinch of sea salt
For the filling
1 1/2 cups pre-soaked cashews*
1/2 unsweetened almond milk (room temperature)
3 Tbsps melted cacao butter
2 Tbsps honey (or maple syrup if vegan)
2 pcs dates, pitted
1/2 tsp sea salt
1/4 piece of a small sized beetroot
Toppings (all optional)
Using a food processor or blender, process all the ingredients for the crust until well combined.
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.
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.
Pour just half of the filling over the crust, and make an even layer. Place the pan back in the freezer.
Mix in the beetroot with the other half of the filling until the color is spread evenly.
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.
* 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 belender would be best to use to avoid lumpiness.
Did you try this recipe? Share your experience by commenting below!