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Chocolate, Raspberry and Beetroot Cheesecake
[Vegan]

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A music-loving, health food-obsessed, fitness-focused Manchester-based freelancer and blogger. My name’s Pamela, and I work... Read More

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Chocolate, Raspberry and Beetroot Cheesecake [Vegan]

Dairy Free

A delicious and beautiful cake! The combination of chocolate, raspberry and beetroot is irresistible and the end result is such a beautiful sight. Enjoy making and eating this wonderful dessert.

Ingredients You Need for Chocolate, Raspberry and Beetroot Cheesecake [Vegan]

For the Base (and Balls):

1/2 cup rolled oats
3 1/2 ounces dates
100g almonds or walnuts
2-3 tablespoons cacao or cocoa powder
2 tablespoons maple syrup (I used Clarks)
2 tablespoons coconut oil (I used Vita Coco)

For the Filling:

1 x can coconut milk, chilled in the fridge overnight
2 tablespoons beetroot powder
4 tablespoons maple syrup
1 teaspoon vanilla extract

For the Chocolate Hearts:

2 tablespoons coconut oil
2 tablespoons almond butter
4 tablespoons maple syrup
5-6 tablespoons cacao or cocoa powder
Freeze-dried raspberries

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How to Prepare Chocolate, Raspberry and Beetroot Cheesecake [Vegan]

First make the base mixture: Place everything in a food processor and blend until the mixture comes together in a slightly sticky mixture.
Press 3/4 of this into the base of about an 8-inch loose-bottomed tin and use your hands to press across the bottom. Chill while you make the filling.
Scrape out the solid part of the coconut cream into a blender along with the beetroot powder, maple syrup and vanilla and whizz up to combine.
Pour this over the base, smooth out evenly and place in the freezer for at least 10 hours.
Meanwhile, with the rest of the base mixture, divide into small pieces and roll into balls – place on a lined sheet and keep in the fridge.
Make the chocolate hearts: Gently melt the coconut oil, almond butter and maple syrup then whisk in the cacao or cocoa powder until smooth. Sprinkle some freeze-dried raspberries on the bottom of small heart-shaped silicone molds then spoon over the chocolate mixture. Chill for 2 hours until set.
Remove the cheesecake from the freezer 2 hours before serving and chill in the fridge. Pop out of the tin, arrange the cacao balls on top and pop out some of the chocolates and arrange on top. Slice and serve!

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