This beautiful raw, vegan cheesecake is appropriate for all kinds of gatherings.
Layer 1 (white): 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 2 (pink): 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
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.
Dehydrate overnight, or put in the oven for 2 hours at 200 degrees.
Combine ingredients for layer 1.
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.
Combine ingredients for layer 2, and pour directly on top of layer.
Refrigerate or freeze for at least 30 minutes
The cake will last up to 3 days.
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