Daily food & travel inspiration in your inbox

Coming right up

This beautiful raw, vegan cheesecake is appropriate for all kinds of gatherings.

Lavender & Beet "Cheesecake"

Ingredients

  • 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

Instructions

  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.

  3. Combine ingredients for layer 1.

  4. 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.

  5. Combine ingredients for layer 2, and pour directly on top of layer.

  6. Refrigerate or freeze for at least 30 minutes

  7. The cake will last up to 3 days.

email

Email

print

Print

Daily food & travel inspiration in your inbox

Coming right up

Daily food & travel inspiration in your inbox

Coming right up

Transcript

- Twas the night before Christmas and all through my staged kitchen I was making lavender cheesecake, which is great to bring to your holiday parties. Let's go make it. This isn't the cheapest recipe, but it's the holidays. You want to make something to impress people. So not only are beets a gorgeous, festive holiday color, but they're also really amazing for you. They help lower cholesterol, they protect against heart disease, they're full of fiber, and they have a ton of vitamins. So, I just dropped the beat on you. So this recipe is broken up into three parts. There's a crust and there are two layers on the inside. One of the main ingredients in the crust is actually beet pulp. So I've just made this by roughly chopping up a beet and running in through the food processor, and then just squeezing out the juice. You can see the beautiful beet juice that comes out of here, and we'll actually save that for later. I'm just gonna grab some of this pulp and put it directly into the food processor. It's about a cup that we're gonna use. Okay. Now we're just going to add the rest of our ingredients. Coconut oil, maple syrup, some lemon zest, some lavender, a little bit of nutritional yeast, because this is a cheesecake, we want it to taste a little cheesy, and some salt. And let's blend it. And now I'm gonna add in a bit of almond flour and some coconut flour. Blend it one more time. You may need to squish it down a little. So this is really why this recipe is so amazing, is the colors are obnoxiously bright, which I love. So that looks great. It's still a little bit chunky. I'm going to now press it into my springform pan, which I like to use because it's really easy to just pop the tart straight out. But you could also use a pie tin, a brownie sheet, anything that you have at home will really work. Now I'm gonna actually use my hands to press this in because it always does the best job. You just want to press it in evenly on the bottom, and then have it come up the sides. It's not like a fancy crust that you should be intimated by. It's like using playdough. I really like to have it look really rustic and have the sides kind of look like a mountain range, because it looks really great once you pop it out of the springform. I like it to look a little crazy. So once you have it in here in a way that you like, either stick it in the dehydrator overnight or pop it in your oven for an hour or two depending on your oven at about 200 degrees. So now we have our crust in the oven and we are going to make layer number one. Get some fresh lemon juice in there. Coconut oil. A whole lot of maple syrup. This is the holidays. Don't hold back at all. And some salt. Okay great. Now I am going to scoop some coconut meat. This is what's going to make it super creamy and take it to the next level. I don't now how to make this look pretty. I'm sure there's a way, but it's low on my list of priorities. Lastly, I am going to drain these cashews which I have soaked overnight. Straight in here. Also, I'm going to use a vanilla bean. This is really important. You just kind of cut it down the middle and scoop out the insides. This stuff is like gold. And now let's blend it again. Okay, this looks great, and smells really delicious. So this is ready to go. I'm going to go check on the crust in the oven and get all cleaned up, and then we can make layer number two. Okay, so it's done. We're just gonna set it here to cool for now. Essentially the two layers are almost exactly the same, but we're putting beet juice into this one, and a little lavender, which I love to use in desserts, as long as you don't use too much you're good to go. You don't want it to taste like soap. And let's blend it up. So I'm using a high-speed blender here, and I still let it run for fifteen or thirty seconds, just to make sure it's all really well blended up. If you're using a food processor or a blender that's a little older, it might not be quite this smooth, but it will still be great. Now it's just about assembly. Our crust is cooled, and we're just going to pour our first layer in. I'm doing the white layer first because I think it's going to be a really pretty contrast against the hot pink crust. So once you got it all smoothed out you're gonna pop it in the freezer. The reason we're putting it in the freezer before we put the second layer on is that we want it to get completely set up so that the white and the pink are two distinct layers. I'll be right back. Okay, this is nice and set up. Now we're gonna put the second layer on. This part is really exciting because it's just so pretty. You see how there's some bubbles on there? We're just gonna tap it down a few times, get those out of there. Oh yeah, got them. At this point you are done. You can stick this in the freezer, good to go. But for a little extra credit I have a little trick. I have saved just a little bit of the first layer, the white layer, and I added in just a little bit of water. You can use coconut water even. Now we are going to just do a few little dots. Do whatever design you like. Take a little tooth pick and just drive it through. It makes it look like little hearts. The reason that we're adding this little white decorative swirl before we've set it up is so that we'll be able to mix the two colors together, and that it will work. You're gonna pop it in the freezer. Okay, so this is all set up. I am just gonna pop it out of my springform. This is why this is so awesome, is you just pull it off, and then you get that beautiful crust, like that. It is gorgeous. I have this adorable little plate with fresh lavender on it already, obviously. It's real delicious and creamy. Looks pretty. Am I right? I really did it. This is really effing delicious. Everyone should make this.

Tastemade App

Get The Tastemade App!

Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.