Yum, right!! I never thought that I would be able to say cheese cake and healthy in the same sentence and look now…. How this is not enough to confuse your hips, I don’t know, but in all honestly the excitement to eat this lovely cheese cake with no guilty regrets is just priceless. I salute you Natasha from Honestly Healthy Food
For the Top:
200g cashews soaked in 1 cup water
260g raw grated beetroot
250g fresh raspberries
½ cup of melted coconut oil
50g date syrup
2 tbsp nutritional yeast
For the Base:
100g brazil nuts
100g ground almonds
140g dried dates
¼ cup melted coconut oil
50g raspberries to garnish
- Line the base of your baking tin.
- Soak the cashews for the creamy topping in the cup of water for 1 hour or until soft. The longer you leave them the easier they will be to blend if you don’t have a vitamix or high speed blender.
- Make the base by putting all ingredients into a food processor and blend until a chunky crumb like texture. Next, push the mixture into the base of the baking tin, making sure that it is even depth, while pushing a little of the mixture up into the sides slightly. Put into the freezer for 30 minutes while you make the filling.
- Put the soaked cashews, and the water that they were soaked in, into the blender along with the grated beetroot, raspberries, date syrup, nutritional yeast and melted coconut oil and blend until completely smooth.
- Pour the filling onto the base in the baking tin that you had put into the freezer and put back into the freezer for 2-3 hours.
- Wash the remaining raspberries in water then put into a bowl in the freezer – these will be your garnish.
- After 3 hours put the cake into the fridge for another 2 hours minimum.
- When ready to serve, carefully take out of the tin, and garnish with the fresh berries on the top.