Ingredients

The following ingredients have 4 Servings
  • 1 cup raw pecans
  • 1 cup pitted dates, (packed)
  • 2 tbsp dark cocoa powder
  • 1/8 tsp sea salt
  • 1 cup raw cashews
  • 1/3 cup freshly squeezed lemon juice ((approx. 2 lemons))
  • 1 medium raw beet, (peeled and quartered)
  • 1 cup fresh raspberries ((6 oz.))
  • 1/4 cup coconut oil, (melted)
  • 1/2 cup plain greek yogurt
  • 1/2 cup full fat coconut milk, (refrigerated)
  • 1/4 cup pure maple syrup

Instruction

  • Cover the raw cashews with boiling hot water and let soak for one hour. (We soak them like this to help then soften up.)
  • In a food processor or heavy duty blender, add the raw pecans and process into an rough meal consistency.
  • Next, add the pitted dates, dark cocoa powder, and sea salt into the food processor. Process until smooth or a small ball forms, about one minute.
  • Lay out thin strips of parchment paper into each slot in a muffin tin and scoop the pecan-date mixture evenly into the muffin tins. Carefully pack it down evenly using your fingers. This will serve as the yummy dark chocolate pecan crust.
  • To make the raspberry beet cheesecake filling, add the softened, drained cashews into a blender, followed by the freshly squeezed lemon juice, melted coconut oil, raspberries, raw peeled beet, greek yogurt, chilled coconut milk (just scooping the top of the hardened coconut milk from the top of the can, and leaving the clear liquid underneath), and the pure maple syrup.
  • Blend this together until very smooth. The smoother this mixture is, the creamier your cheesecake will be.
  • Now, pour the filling evenly into each muffin tin over the pecan crust, filling all the way up.
  • Place the muffin tin into the freezer and freeze for 1-2 hours to allow the mixture to set.
  • When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then discard the parchment paper.
  • You may need to allow it to set at room temperature for 5 minutes to thaw.