Raw Red Velvet Cheesecake
Ingredients
For the crust:
- 20 dates, pitted
- ½ cup hot water, (120 ml)
- ½ 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 ⅓ cup raw cashews, soaked* (200 g)
- 1 can coconut cream, cold (14 fl. oz./400 ml)
- ¼ 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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