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Beetroot & Cherry No Bake Cheesecake

Prep Time: 30 Minutes Total Time: 4hrs 30 minutes Yield: 8-10 slices

Ingredients:Base
1 cup almonds
1/4 cup walnuts
1 cup dates
1 tbsp Rootalive Organic Beetroot Powder
1 tsp Rootalive Organic Gelatinized Red Maca Powder
2 tbsp Rootalive Organic cacao powder
2 tbsp Rootalive Organic virgin coconut oil
1 tbsp maple syrup
Pinch of salt

Filling
1 cup cashews (soaked in water for 4 hours)*
1 cup sunflower seeds (soaked in water for 4 hours)
1/2 cup coconut cream (use the thick part from a can of coconut milk) 141g to be exact**1/4 tsp vanilla bean paste or 1/2 tsp vanilla bean extract
1/2 tsp apple cider vinegar
1/8 tsp salt
1/4 Rootalive Organic coconut milk
3 1/2 tbsp maple syrup
1/4 cup melted cacao butter
1 cup cherries (pits removed and halved)

*Quick cashew and sunflower soak method: pour boiling water over the cashews and sunflower seeds until covered then let them soak for 1 hour

**Chill a can of coconut milk overnight in the fridge then separate the thick cream part from the liquid then scoop out the thick coconut cream to use for the filling

Method:

  1. To make the base add the almonds, walnuts, and salt then pulse in a food processor or high speed blender until you get a crumb like consistency then add the dates, beetroot powder, maca powder, and cacao powder and blitz. Finally add the coconut oil and the maple syrup until the mixture sticks together. Test it by pinching a little bit together it should stick together like a dough.
  2. Pour the dough into a lined springform cake pan and press the mixture evenly into the dish using a spatula. You can use the bottom of a glass to smooth out the base. Place the pan into the freezer for 20-30 minutes while you make the filling and for it to set. You will have extra dough so you can roll them into balls for decoration or make some bliss balls, the choice is yours.
  3. Add all of the filling ingredients into a high speed blender except the cacao butter and blend until smooth then stream in the melted cacao butter and blitz until everything is combined. Then pour half of the filling into the base then place the cherries around evenly and finally pour the rest of the filling over the cherries. Use a spatula to even out the filling and then tap it on the counter a few times to knock out any air bubbles.
  4. Place in the freezer so it can set (at least 4 hours but ideally leave it overnight). Once set then remove the springform ring and decorate by topping the cake with some fresh fruit like cherries and blackberries and drizzle it with a little melted dark chocolate. Let the cake sit for 35-40 minutes before serving
  5. Enjoy :)

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