Chocolate, beetroot and raspberry raw cheesecake

Chocolate, beetroot and raspberry raw cheesecake

Crust:

• 2.5 cups raw almonds or other nuts
• 5-6 dried figs
• 3 tbsp honey or maple syrup
• 5 tbsp coconut oil, liquefied
• 5 tbsp cacao powder

Filling:

• 4 cups raw cashews, pre-soaked for 5-6hrs & strained
• 1/4 cup almond milk
• 8 tbsp honey
• 1/2 cup coconut oil, liquefied
• 250g raspberries
• 1/2 cup lemon juice
• 1 tsp salt
• 6 tbs beetroot powder (or more, depending on light or dark a pink you want it)

Toppings:

• dehydrated beetroot slices, cacao nibs, chocolate shavings

INSTRUCTIONS

1. Process all crust ingredients in a food processor. Transfer into a 21cm springform pan and press down into an even flat crust. Freeze while working on next step.
2. Make sure all ingredients are at room temp. Blend everything together in a power blender into a smooth creamy consistency. Adjust the pink hue to your liking (by adding a hint more or less beetroot powder). Transfer this mixture into the springform pan over the crust. Decorate with any desired toppings.
3. Freeze for 5-6 hours or overnight. Keep frozen until serving time. Keep any leftovers frozen.