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Lavender & Beet "Cheesecake"

Raw. Vegan. Not Gross. - "The Holiday Specials"

Ingredients

Layer One

  • 2 cups coconut meat
  • 1 cups cashews (soaked)
  • 1 cup maple syrup
  • 1/2 cup lemon juice
  • 1/2 vanilla bean
  • 1/2 cup coconut oil

Layer Two

  • 2 cups coconut meat
  • 1 cups cashews (soaked)
  • 1 cup coconut oil
  • 1/2 cup beet juice
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 teaspoons lavender
  • 1 1/3 cup maple syrup

Crust

  • 3 cups coconut flour
  • 1 cups almond flour
  • 1 cup beet pulp
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon lemon zest
  • 2 teaspoons lavender
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil

Steps

Layer One

  1. Combine ingredients for layer one.
  2. Once the crust has cooled, pour layer 1 into it and place in the refrigerator to allow it to set up for at least 30 minutes.

Layer Two

  1. Combine ingredients for layer two, and pour directly on top of layer one.
  2. Refrigerate or freeze for at least 30 minutes.
  3. The cake will last up to 3 days.

Crust

  1. Blend all ingredients for your crust and press into an 8 inch springform, making sure to reinforce the elbow and sides so it doesn't break.
  2. Dehydrate overnight, or put in the oven for 2 hours at 200 degrees.