'Heartbeet' Raw cake

This cake was made for Valentine's day. 'Heartbeet' Raw Cake is a visual treat with a creamy top and sweat base. Enjoy and share with your loved ones!

Here is what you need:​

Crust:

• 1 cup raw cashews

• 1 cup almonds

• 2 soft medjool date, pitted

• ½ tbsp coconut oil ( I used an unscented )

Filling:

• ¾ cup raw cashews, pre-soaked and strained

• 5 tbsp fresh almond milk or other plant milk

• 5 tbsp raw coconut nectar or agave

• 2 tbsp coconut oil ( I used an unscented )

• 1 tsp pure vanilla extract

• ¼ tsp salt

• ½ tbsp beetroot powder

Toppings:

• flowers and pomegranate seeds

Equipment:

Food processor, 5'' springform, blender.

Here is what you do:

1. Process all crust ingredients in a food processor into a sticky crumble. Transfer into a 5" springform pan and press down into an even crust. Raise it around the edges a bit. Place in the freezer while working on the next step.

2. Blend all filling ingredients except the beetroot powder, in a power blender into a smooth cheesecake consistency. Remove and set aside about ⅔ of this mixture. Add the beetroot powder to the ⅓ of the mixture remaining in the blender and blend until smooth. Spoon the mixtures into the springform pan over the crust, alternating between the pink and white mixture until you run out. Lightly swirl the two mixtures together with a spoon or a skewer.

3. Freeze the cake for 4-5 hours or overnight to set. Decorate with flowers and pomegranate seeds prior to serving and enjoy!

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