Raw Blueberry Beet Cheesecake
[Vegan, Gluten-Free]

To Make the Base:

1. Blend sunflower seeds, oats and desiccated coconut in a food processor until well chopped but still with some chunky texture.
2. Add dates one by one while the motor is still running. Then add remaining base ingredients and blend until well combined.
3. Pour the mixture into an 8-inch springform cake tin with the base of the tin lined with baking paper.
4. Press the mixture down with a spatula until firm and flat. Place in the freezer to firm.

To Make the Filling:

1. Blend all the filling ingredients, except coconut oil, cacao butter, blueberries, and beet powder in a food processor or blender until completely smooth, scraping down the inside of the food processor a few times to remove lumps. The mixture should be completely smooth like a thick cream.
2. On a low setting, slowly pour in three-quarters of the coconut oil and cacao butter, and put aside the remaining liquid for the blueberry layer.
3. Pour half of the cream mixture into a bowl, and set aside. Then, add the blueberries and the rest of the coconut oil and cacao butter to the remaining cream mixture in the blender, and process until well combined.
4. Remove base from freezer and, using half of the plain cream mixture set aside, spread evenly on top of the base. Return to the freezer until the cream layer is firm. Repeat this step with half of the blueberry mixture and then again with the remaining cream layer once the blueberry has set.
5. Add the beet powder to the remaining blueberry mixture and process until well combined. Add this final layer to the cake once the second cream layer has set.
6. Place in the freezer overnight and then in the morning remove from the tin and place in the refrigerator.
7. Remove from freezer 30 minutes prior to serving. Serve with fresh berries (or whatever fruit you would like), edible flowers, and some coconut yogurt.