Chocolate beet cheesecake



½ cup raw almonds (or cashews)

1 soft medjool date, pitted (skip if going fruit-free)

1 tbsp maple syrup

1 tbsp coconut oil, liquefied

1 tbsp cocoa powder


¾ cup raw cashews, pre-soaked & strained*

5 tbsp unsweetened vanilla almond milk

3 tbsp maple syrup

3 tbsp coconut oil, liquefied

1 tsp pure vanilla extract

½ tsp salt

1–3 tsp beetroot powder (depending on light or dark a pink you want it**)


edible dried rose petals and buds, cacao nibs, dark chocolate covered amaranth balls


Process all crust ingredients in a food processor into a fine sticky crumble. Transfer into a 5″ springform pan and press down into an even flat crust. Freeze while working on next step.

Make sure all filling ingredients are at room temp (not cold***). Blend everything, except the beet powder, together in a power blender into a smooth creamy consistency. Add a little bit of the beet powder (1tsp at a time) and blend to incorporate. Add a bit more powder if desired to adjust to your liking (see notes**). Transfer this mixture into the springform pan over the crust. Decorate with any desired toppings.

Freeze for 5-6 hours or overnight. Keep frozen until serving time. Slice and enjoy! Keep any leftovers frozen.


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