Impress your friends and family with our colourful berry & beetroot cheesecake. Decorate with rose buds, desiccated coconut & an abundance of berries. There really is no limit to decorating this beautiful vegan dessert!
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Vegan Berry & Beetroot Cheesecake
Instructions
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Leave the sunflower seeds to soak for eight hours in water with a tablespoon of salt.
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Add the desiccated coconut, sunflower seeds and organic oats to a food processor. Make sure the mixture is still slightly bulky and thick once combined.
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Slit a vanilla pod open down its length, and scrape out half of the small, sticky seeds using the tip of a small, sharp knife.
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Add the dates, one teaspoon of salt, one tablespoon of coconut oil and vanilla seeds to the food processor and mix until they are combined.
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Line a circular cake tin with baking paper and add the mixture, pressing down to flatten the base of the cheesecake. Place in the freezer until firm.
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Blend the soaked cashews, 125ml of water, lemon juice, the other half of the vanilla seeds, half a teaspoon of sea salt, beetroot powder, berries, maple syrup, and 113g of coconut oil until thick.
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Add the creamy mixture to the cheesecake base making sure the top is flat and smooth. Place in the freezer over night.
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Finally remove the cheesecake from the tin and place carefully on to a plate. Decorate your cheesecake and place in the fridge.