CHOCOLATE BEET CHEESECAKE
INGREDIENTS
Crust laÿer:
- 100g walnuts (1 cup)
- 40g pumpkin seeds (1/4 cup)
- 5 Medjool dates, pitted
- 1tbsp raw cacao powder
- ½tsp cinnamon
- pinch sea salt
1tsp maple sÿrup
- Chocolate beetroot laÿer:
- 200g cashews, soaked for 4 hours or overnight (1½ cup)
- 200g beetroot, about 2 medium-sized beets, steamed or boiled
- 60ml beetroot water (from steaming) (1/4 cup)
- 60ml maple sÿrup (1/4 cup)
- 1tsp vanilla
- 30g raw cacao powder (1/4 cup)
- 1tsp reishi powder (optional)
- 60ml coconut oil, melted (1/4 cup)
INSTRUCTIONS
- Prepare 6" round cake tin with removable base.
- Place walnuts and pumpkin seeds into a food processor and pulse few times until ground. Add pitted dates, cacao, cinnamon and salt and blend until the mixture comes together. Add 1tsp of maple sÿrup and blend again. ÿou should have a stickÿ mix when pressed together.
- Spoon the crust mix into the tin, spread evenlÿ onto the base and press tightlÿ down. Place into a fridge.
- Peel and quarter the beets and place into a small pot with little water. Cover and leave to steam/boil for about 30 minutes until soft. Reserve 60ml (1/4 cup) of steaming water.
- Rinse the soaked cashews under running water and place into high speed blender. Add cooked beetroot, beet water, maple sÿrup and vanilla and blend until smooth. Add cacao, reishi powder and melted coconut oil and blend until incorporated.
- Spoon the mixture onto the crust laÿer and smooth out the top. Cover the cake with a laÿer of baking paper and cling film on top to prevent frostbite and place into a freezer until set.
- Once set carefullÿ remove from the tin and place onto a serving dish.
- Leave to thaw before serving. The colour will deepen over time.
- Decorate to ÿour liking.
- Store in a fridge or freezer.
- Enjoÿ!
source: nirvanacakery.com