Sunday, May 19, 2013

Raw Crustless Beet & Avocado "Cheesecake"

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!

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