gluten free
dairy free
refined sugar free
vegan
- Prep time:25 mins
- Cooking time:None
- Recipe serves:24 bite sized
A glorious raw berry ‘Cheesecake’ and it’s dairy-free, gluten-free and refined sugar-free! This cheesecake is raw, meaning that all the powerful vitamins, minerals, and enzymes present in the whole foods used to make these sweethearts remain intact. Instead of an atom bomb of empty calories in your belly, you’ll actually have a belly-full of super-duper nutrient dense fruit, nuts, and raw honey – how’s that for vitality! This recipe is simple, delicious and oh so healthy.
Ingredients
Raw Beetroot, Lemon & Chocolate Cheesecakes
- 1 Cup of cashews soaked for minimum 6 hours or overnight with a splash of ACV (apple cider vinegar) then drained
- 4 tbsp melted organic coconut oil
- Pinch of Himalayan pink salt
- 3 tbsp almond milk or milk of your choice
- 2 tbsp raw honey or pure maple syrup
- 1/2 tsp pure vanilla extract
- 2 tbsp lemon juice
Chewy Chocolate Top
- 1/4 cup of dates soaked until soft in splash of warm water
- 3 tbsp raw cacao powder or quality cocoa powder
- 4 tbsp melted organic coconut oil
- 2 tbsp pure maple syrup or sweetener of your choice
- Cacao nibs - sprinkle
Method
Raw Beetroot, Lemon & Chocolate Cheesecakes
- Puree cashews with milk and honey then add the coconut oil, vanilla, salt & lemon juice,
- blend until smooth.
- Taste & adjust to your liking..
- Separate into two bowls.
- In the first bowl is your white mixture (lemon cheesecake).
- Spoon evenly over 6 silicone mini muffin cups.
- In the second bowl is another serve of lemon cheesecake mixture - to make it pink-purple add 1 tbsp of freshly squeezed or grated beetroot juice and then blend.
- Now spoon over each cheesecake and place in the freezer to firm up for a few hours.
Chewy Chocolate Top
- Blend until smooth and spoon over the cheesecakes
- Evenly, sprinkle over cacao nibs if desired
- Return to the freezer until firm. Enjoy this little ray of sunshine