Red Velvet 'Vegan Cheese cake

Ingredients

Chocolate Crust

  • 1 cup almond flour
  • 2 Tbs cocoa
  • 2 Tbs maple syrup
  • 2 Tbs refined coconut oil - melted
  • Dash of pink salt

Red Velvet 'Cheesecake'

  • 2 1/4 cup raw cashews - soaked (Gluten-Free)
  • 1 2/3 cup roasted beets
  • 1/2 cup + 1 Tbs maple syrup
  • 3/4 cup cocoa
  • 1 oz dark chocolate - melted
  • 1 cup refined coconut oil - melted
  • 1 1/4 Tbs vanilla
  • 1/4 tsp almond extract
  • 1/8 tsp pink salt

'Cream Cheese' Frosting

  • 1 cup raw cashews - soaked (Gluten-Free)
  • 1 Tbs maple syrup
  • 2 1/2 tsp lemon juice
  • Splash of vanilla
  • Dash of pink salt

Instructions

To make the crust:

  1. Mix all ingredients together in a small bowl (sift cocoa first if clumpy). Add a splash of water if it's too dry.
  1. Press into a parchment-lined 7" springform pan. Chill while you make the filling.

To make the cheesecake:

  1. Soak cashews in a bowl of boiling water for 1-2 hours or overnight in room-temp water. Drain, rinse and shake dry.
  1. Blend cashews in a food processor for 3-5 minutes. Scrape down the sides. Add roasted beets and blend smooth.
  2. Add remaining ingredients and blend. Taste and adjust if needed.
  3. Spread over crust. Cover pan with a paper towel and wrap in foil. Freeze for about 3 hours until solid, then refrigerate.

To make the cream cheese:

  1. Soak cashews in a bowl of boiling water for 1-2 hours or overnight in room-temp water. Drain, rinse and shake dry.
  1. Blend cashews in a food processor for 3-5 minutes. Scrape down the sides. Add remaining ingredients, to taste and blend smooth.
  2. Transfer to a baggie and snip off the tip to pipe on. ENJOY! 

Author: https://prettypies.com/red-velvet-cheesecake/

 

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