Raw blueberry beetroot cheesecake

Yesterday I got creative in the kitchen, and made a delightful raw blueberry beetroot cheesecake. Unfortunately I didn’t write down the ingredients, however I’ve estimated what I did, and it should probably turn out similar to what I made! Either way it will be delicious 🙂

For the base:
1/2 cup walnuts
10-12 dates, chopped
1/2 cup almond meal
3 Tbsp. coconut oil
2 Tbsp. cacao powder

For the middle:
1 avocado
1/2 banana
1/4 zucchini
1 Tbsp. cacao powder
3 Tbsp. coconut oil, melted
1 Tbsp. honey

For the top:
3/4 cup of coconut cream (Get the really thick white layer that settles at the top of the can)
1/3 cup blueberries
2 slices raw beetroot
1/2 cup cacao butter
1 tsp honey

To prepare the base:
In a food processor, add the dates, walnuts, almond meal and cacao powder, and blend until its relatively fine, and sticks together. Melt coconut oil in the microwave, then add to the blended mixture, and blend for a further 20 seconds. Line a circular cake tin with baking paper and press the mixture down until firm. Leave in the freeze while preparing the next layer.

To prepare the middle:
In the food processor, add all ingredients and process until smooth (I had to wait quite a while for all the lumps of zucchini to disappear). Take the base out of the freezer and spread the middle layer on top. Put back in the freezer while preparing the top layer.

To prepare the top layer:
To the food processor, add all ingredients and blend until smooth. Get the bottom layers out of the freezer, then spread the top layer on top. Be careful to wait until the middle layer is hard before spreading the top layer on, you may find it is too soft straight away.

Leave in the freezer until completely set, serve with fresh berries.

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