Raw Red Velvet Cheesecake
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Raw Red Velvet Cheesecake

Prep Time30 mins
Fridge Time8 hrs
Total Time8 hrs 30 mins

Ingredients

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

Instructions

Crust:

  • 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.

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.

Notes

To soak the cashews: place them in a bowl and cover them with water. Let them sit like this for 6-8 hours or overnight. Drain them through a sieve.
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