A delicious dessert doesn’t necessarily need to be unhealthy! And a raw cake, made of good ingredients, shouldn’t be tasteless. You surely can have it all with this Raw Red Velvet Cheesecake: a perfect combination of plant based ingredients.
Why is this Raw Red Velvet Cheesecake healthy?
Let’s be honest: healthy dessert doesn’t mean free of calories. And good ingredients don’t mean that you can consume them without limits. This Raw Red Velvet Cheesecake is made only with natural products, known for their healthy qualities. It is also vegan, so if you have decided to cut on dairy, it would be your perfect dessert choice.
What ingredients do you need for this cheesecake?
Dates: full of minerals and vitamins
Shredded coconut: rich in fibres and minerals
Carob powder: source of calcium and antioxidants
Olive oil: one of the healthiest oils in the world
Beetroot powder: fights inflammations and nourishes the body
Cocoa Powder: rich in antioxidants
Cashews: reduce blood pressure and cholesterol
Coconut Cream: rich in vitamins and minerals
Maple syrup: full of antioxidants
What makes this cheesecake red?
The red colour is accomplished through beetroot powder. It is a new ingredient I am using now in my desserts and I can say it is quite nice to work with! It is completely natural sand also healthy. You can use it as a non toxic red food colouring, just consider that if added to baked goods, the high temperature would change its beautiful colour.
How to make the Raw Red Velvet Cheesecake
Raw desserts are normally very easy to make and this cheesecake is not an exception. You just need to process the ingredients to a smooth mixture using a blender or a food processor. The rest of the work is done in the fridge.
How long would this raw cheesecake last?
You can store the Raw Red Velvet Cheesecake in the fridge, covered, for up to five days. If you want to keep it longer, you can also freeze it. In this case you need to transfer it to the fridge at least 6-8 hours before serving it.
Let me know in the comments how do you find this raw cheesecake! If you made it, I would be really glad to learn how it went.
If you want to see more raw desserts, check the selection below:
Raw Red Velvet Cheesecake
For the crust:
- 20 dates, pitted
- 1/2 cup hot water, (120 ml)
- 1/2 cup shredded coconut, (50 g)
- 2 tbs carob powder
- 2 tbs olive oil
For the filling:
- 1,5 tbs beetroot powder
- 1 tbs cocoa powder
- 1 1/3 cup raw cashews, soaked* (200 g)
- 1 can coconut cream, cold (14 fl. oz./400 ml)
- 1/4 cup maple syrup, (70 g)
- 2 teaspoons vanilla extract
- Line a 7 inch (18 cspring form pan with a circle of baking paper.
- In a food processor or blender combine all ingredients, except the water. Add some of the water and process for few seconds. Keep adding the water until you get a smooth but still thick consistency. You might not need the whole water quantity.
- Transfer the mixture to the prepared pan. Smooth it well on top. Put the pan in the freezer while preparing the filling.
- Before starting the filling, make sure the bowl of the food processor is washed and wiped with a paper towel.
- Combine all ingredients in the food processor (blender). Process for 1-3 minutes, until obtaining a thick and creamy mixture.
- Transfer the filling to the pan, covering the crust. Smooth the top with a spoon or a spatula.
- Cover the pan with aluminium foil and refrigerate for 6-8 hours before serving.
- This cake has a creamy consistency but you should be able to cut it with a knife.