Miniature Raw Beet Cheesecake

By Sarah-Lyn

Ingredients

• Crust:
• 1/4 cup raw almonds
• 1/4 cup chopped pitted dates
• 1 tbsp raw cacao nibs
• Pinch of kosher salt
• Filling:
• 1/2 cup raw cashews, soaked in water for at least 4 hours
• 1/2 cup raw grated beet
• 2.5 tbsp melted coconut oil
• 2.5 tbsp agave syrup
• 1/2 tsp vanilla extract
• Juice of half a lemon
• Candied beet hearts for garnish (recipe below)

Details

Adapted from vanilla-and-spice.com

Preparation

Step 1

To make the crust:
Place the almonds in a food processor and process until they are finely chopped. Add the dates, cacao nibs and salt and continue to process until the dates are broken down and the mixture sticks together.

Transfer the crust to the bottom of a round mini cake pan (I used a 4-inch wide, 2-inch deep pan with a removable bottom) and press down firmly, making sure it is evenly spread. Store the crust in the fridge while you make the filling.

To make the filling:
Drain the cashews and place in the food processor. Add the remaining filling ingredients and process until completely smooth. Pour the filling on top of the crust in the cake pan and smooth the top with a spatula. Place in the fridge or freezer for 1-2 hours to firm up. Once it is set, carefully remove from the pan and garnish with candied beet hearts.

If you have leftovers, store in the fridge or freezer (if stored in the freezer, let it thaw at room temperature before serving).


Candied Beet Hearts:
Adapted from Martha Stewart

1 medium sized beet, peeled (you won't need all of it)
1/2 cup water
1/4 sugar

Preheat oven to 250°.


Slice the beet very thinly - four or five slices will be enough, depending on how many pieces you want to make. Use a heart-shaped cookie cutter to cut hearts out of each slice (you can try a couple different sized cookie cutters).

Bring the water and sugar to a boil in a small saucepan. Add the sliced beets, reduce heat to low and simmer for about 30 minutes (the syrup will reduce and become thick and sticky).

Remove beets from the pot with a slotted spoon and place on a foil-lined baking sheet. Bake in the preheated oven for 1 hour, until the beets have dried (they may need an extra 15 minutes or so). Store in a container at room temperature.