Beetroot vegan ‘cheese’ cake

Beetroot ‘cheese’ cake

Crust ingredients

1 cup cashews
1 cup almonds
1/4 cup carob powder
1/2 cup pitted dried or fresh dates
1/8 cup water

Crust Method

  1. add everything except the water to a high powered blender/processor and wazz until it turns to a flour.
  2. Add water and wazz until the mixture is sticky
  3. Press mixture into a round springform tin. Using the back of a spoon can help you get a smooth finish
  4. Put in fridge to wait for beetroot topping

Beetroot ‘cheese’ layer ingredients

2 raw medium beetroot washed well (skin on)
1/2 cup cashews
1 cup macadamia
1/2 cup maple syrup
1/2 cup desiccated coconut
3/4 cup coconut oil
2 tbs of cacao or carob powder

Beetroot ‘cheese’ layer ingredients

  1. add everything to your processor and blend until a smooth consistency. I blended for a minute or so on high speed to break up the large chunks and then turned it to a medium speed for a few minutes until it was smooth and creamy.
  2. Pour this over the crust and allow to set for approximately 4 hours in the fridge before slicing.

Store in fridge if you plan to eat it within a few days, otherwise store in freezer

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