Pink coconut raw vegan cheesecake

Last week was my mom’s birthday and I made this cake for her, as she loves coconuts : )

Recipe:

Ingredients:

Crust: 

1.5 cup almond meal (by product of making almond milk) 

2 tbs cashew butter

2.5 tbs maple syrup 

5 medjool dates, pitted 

1 tsp vanilla extract

1/2 seeds of vanilla bean pod

1 tsp maca powder

1 tsp rum 

Pinch of Himalayan salt 

Top: 

3 cups raw cashews, soaked and strained ( soak for 3 hours or more ) 

1 can coconut cream ( I used @traderjoes )

1 cup maple syrup 

1 tsp vanilla extract 

4 tsp beet powder

2 tbs rose infused water

Instructions: 

Crust: 

Put all the crust ingredients into a food processor, mix well 

Transfer into a 9” springform pan, press until even and flat

Put it into the freezer 

Top: 

Put all the ingredients into a blender, *add only 1 tsp of beet powder 

Blend until smooth and creamy 

Pour 1/3 of the mixture over the pre made crust

Add 1.5 tsp of beet powder to the mixture in the blender, blend until smooth

Pour half of the mixture over the crust 

Add the rest of the beet powder to the remaining mixture in the blender, blend until smooth 

Pour the remaining mixture over the crust

Use a skewer to swirl the mixtures together, be creative ! 

Freeze for 5-6 hours or overnight 

Leave it out at room temperature for about 5 mins, before serving

Enjoy ! 

If you give this recipe a try, please tag me @eggplant_diary on Instagram, would love to see your creations :) Let's create and share!