Welcome back Janyce from Afro Vegan Chick! Janyce has contributed multiple times: Acorn Squash Stuffed With Maple Brown Rice And Green Peas, Warm Brussel Sprouts Spinach Chickpea. Follow Janyce on Facebook, blog and Twitter. Welcome back Janyce!
My first successful raw “cheesecake” was worth the hours of preparation.
I have been working on raw “cheesecake” for a while now and kept using Trader Joe’s Roasted Cashews. But after hours of soaking, they never quite captured smooth, desired consistency. Alas, I found their Raw Cashews and voila- achieved creaminess!
Yes, it takes me a moment to catch on, but I got it!
Beets and avocados seemed natural choice- all unorthodox and unique a pairing.
The cake originally did have a crust. It just didn’t hold together properly.
There’s no need to mourn loss. This yummy “cheesecake” definitely tastes wonderful- the avocado lime a perfect bottom of firmer stout and vivacious flavor. Its creamy richness is especially telling that it would make for a divine alone cheesecake. The beet portion was satisfying and greatly inspired by Vanilla & Spice’s Raw Beet Cheesecake which contained adorable candied beet hearts adorning the top of her beautiful creation.
Raw Crustless Beet & Avocado “Cheesecake” Ingredients and Preparation
Beet Part
1 cup cashews, soaked overnight
1 beet, pureed
2 tablespoon agave nectar
2 teaspoon lemon juice
1 teaspoon melted coconut oil
1 teaspoon vanilla
Blend cashews with some of the water its been soaked in and once smooth blend beet puree.
Add agave nectar, lemon juice, and vanilla.
Pour this mixture into a desired mold. (I used an 8′ inch plastic bowl)
Avocado Part
1 cup cashews, soaked overnight
1 ripened avocado
1 tablespoon agave nectar
1 teaspoon melted coconut oil
juice and zest from one lime
1 teaspoon vanilla
Swirl avocado portion on top of beet & cover with plastic wrap. Freeze for four hours. Carefully scrap sides with a knife & gently turn bowl around onto a plate to release “cheesecake.”
Raw jagged heart shaped beet slices & lime slice garnish the top.
Place back into the freezer for 10 minutes.
Thaw for about 5-10 minutes before slicing.
Very delicious! Personally quite enjoy the avocado section the best!
