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Dairy-Free Beetroot Cheesecake

Serves 12

Directions

 

Dairy-Free Beetroot Cheesecake
Serves 12.
Ingredients:
Crust:
3/4 cup raw almonds
3/4 cup chopped pitted dates
3 Tbsp raw cacao nibs
pinch of kosher salt
Filling:
1 1/2 cups raw cashews, soaked in water for at least 4 hours
1 pack LeaderBrand Pure’n Ezy beetroot
8 Tbsp melted coconut oil
8 Tbsp agave syrup
1 tsp vanilla extract
Juice of one lemon
Directions:
To make the crust:
Place the almonds in a food processor and process until they are finely chopped. Add the dates, cacao nibs and salt and continue to process until the dates are broken down and the mixture sticks together.
Transfer the crust to the bottom of a round cake pan and press down firmly; making sure it is evenly spread. Store the crust in the fridge while you make the filling.
To make the filling:
Place all filling ingredients into a food processor and blend until smooth. Spread over the chilled base and refrigerate until set.  

To make the crust:

Place the almonds in a food processor and process until they are finely chopped. Add the dates, cacao nibs and salt and continue to process until the dates are broken down and the mixture sticks together.

 

Transfer the crust to the bottom of a round greased/ non-stick cake pan and press down firmly; making sure it is evenly spread. Store the crust in the fridge while you make the filling.

 

To make the filling:

Place all filling ingredients into a food processor and blend until smooth. Spread over the chilled base and refrigerate until set.