This is a refined sugar free, vegan, gluten-free cheesecake that I made for my 27th birthday! It has too layers - one banana, the other beetroot.
Note that the crust was not really that great (too dry, and too much coconut flour), although the filling was very tasty, if a bit calorific and sweet. I think I put a few too many dates! If I make this again, use a different recipe for the crust!
Ingredients
Cashews
Beetroot
Banana
Dates
Coconut cream
Coconut flour
Vanilla paste/bean
Lemon
Salt
Method
Crust:
- Beet juice: Chop up a beetroot, blend it up into a pulp, put it into a nut bag and squeeze out the juice (set aside for later)
- Use about 1 cup of the pulp. Put it in a blender
- To the blender add: dates, lemon zest, coconut oil (use cream), pinch of salt.
- Blend it up. Add the coconut flour, then blend again
- Press the mixture into a tin to form a crust (with sides)
- Cook in oven for a hour or two at 100 degrees C so it dehydrates
Layer 1:
- Coconut cream, cashews (soaked overnight), banana, dates (180g), lemon juice, vanilla, salt
Layer 2:
- Same as above, except omit banana and add beet juice to create a pink layer!
- Blend until nice and smooth
Assemble:
- Pour white layer in
- Freeze (so white is set)
- Add the second layer
- Store in freezer
Inspiration: Beet & lavender cheesecake from Raw Vegan Not Gross -
- https://www.youtube.com/watch?v=eftolbGBTEk&index=22&list=PLX98sAmndWt1lGRCL75HlrZH4dHmpQe4P
Note that the crust was not really that great (too dry, and too much coconut flour), although the filling was very tasty, if a bit calorific and sweet. I think I put a few too many dates! If I make this again, use a different recipe for the crust!
Ingredients
Cashews
Beetroot
Banana
Dates
Coconut cream
Coconut flour
Vanilla paste/bean
Lemon
Salt
Method
Crust:
- Beet juice: Chop up a beetroot, blend it up into a pulp, put it into a nut bag and squeeze out the juice (set aside for later)
- Use about 1 cup of the pulp. Put it in a blender
- To the blender add: dates, lemon zest, coconut oil (use cream), pinch of salt.
- Blend it up. Add the coconut flour, then blend again
- Press the mixture into a tin to form a crust (with sides)
- Cook in oven for a hour or two at 100 degrees C so it dehydrates
Layer 1:
- Coconut cream, cashews (soaked overnight), banana, dates (180g), lemon juice, vanilla, salt
Layer 2:
- Same as above, except omit banana and add beet juice to create a pink layer!
- Blend until nice and smooth
Assemble:
- Pour white layer in
- Freeze (so white is set)
- Add the second layer
- Store in freezer
Inspiration: Beet & lavender cheesecake from Raw Vegan Not Gross -
- https://www.youtube.com/watch?v=eftolbGBTEk&index=22&list=PLX98sAmndWt1lGRCL75HlrZH4dHmpQe4P
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