Raw Raspberry Cheesecake With a Chocolate Crust
[Vegan, Gluten-Free]

To Prep:

1. Soak cashews in water overnight. Once they have puffed up and become tender drain out the soak water and rinse them well.

To Make the Crust:

1. Line the bottom of a 8-inch diameter springform pan with parchment paper, leaving some extra inches of paper to easily lift out the cake when finished.
2. Place almond meal, cacao powder and salt in a medium mixing bowl. Pour over the maple syrup and stir everything together until it becomes a sticky mixture.
3. Press the crust down firmly with your hands and then use the back of a spoon or spatula to even out the surface. Set in the freezer.

To Make the Filling:

1. In the bowl of your food processor, add all the filling ingredients, except the beet juice, and blend until you get a soft consistency. Adjust sweetness to taste.
2. Gradually add the beet juice until the mixture turns pink.
3. Pour half of the cheesecake batter over the base, drop in a small handful of fresh raspberries, and finish with the other half of mixture. Cover with plastic wrap, making sure it doesn't touch the surface of the cake, and transfer to the freezer until it hardens in around 4 hours.
4. Remove the cake from the pan and transfer to the refrigerator.
5. Garnish with fresh raspberries and, for a more frosty look, a bit of confectioner's sugar.