In this recipe, I am using my favorite organic beetroot powder from Nia Pure Nature! Aside from adding the gorgeous bright pink color, this magical powder makes it easy to get an extra boost of nutrients in a small amount. Health benefits of beetroot include:
-Heart health and healthy blood pressure
-Healthy circulation of blood and oxygen in the body
-Stamina, endurance, and energy
Ingredients
Filling
- 2 ½ cups Raw cashew nuts (soaked)
- ¼ cup Coconut flakes
- ½ cup Pure maple syrup
- ½ cup melted virgin coconut oil
- ¼ cup Coconut milk
- 1 lime juice
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 2 tbsp Nia Pure Organic Beetroot powder
Base
- 1 cup pitted dates
- 2 cups raw almonds
- ¼ tsp Pure vanilla extract
- Optional: 1 tsp Cinnamon
- 1 tbsp Water if need
Toppings
- Fresh blueberries
- Coconut flakes
Recipe Preparation
In a food processor blend the base ingredients (dates, almond, etc.) together until you obtain a sticky dough. (if your dough isn’t sticky enough to bind together, add a couple more dates or water if needed).
Pour the mixture into a 20cm springform cake tin with the base of the tin lined with baking paper. Press the dough into the bottom and set it in the fridge while you prepare the cheesecake filling.
Blend the raw filling ingredients (Soaked cashews, coconut milk, maple syrup, cashews, lemon juice, organic beetroot powder, etc.) together in a high-speed blender until smooth and creamy.
Pour the mixture into the cake base and place it in the freezer.
Let freeze for 3 to 4 hours (or overnight) then remove it from the freezer and place it in the fridge.
You can serve this around half an hour after removing it from the freezer to maintain a lovely firm texture.
Serve with fresh blueberries (or whatever fruit you would like) and coconut flakes.
ENJOY!
Share this recipe:
