Berry Beet Cashew Cheesecake with Chocolate Acai Ganache

Recipe by: @crowded_kitchen

Crust

½ cup raw cashews
½ cup raw pecans
¼ cup coconut flakes
3 tablespoon mulberries
1 ½ tablespoon cacao nibs
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt
2 dates soaked in water for 10-15 min
1 teaspoon melted coconut oil

Berry Beet Cheesecake Filling

1 cup raw cashews, soaked 2 hours in water
1 cup raw macadamia nuts, soaked for 2 hours
4 tablespoon agave
2 tablespoon lemon juice
4 teaspoon Bare Organics Beet Root Powder
2 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon salt
½ cup frozen raspberries, softened at room temp for 10-15 min.
½ cup frozen tart cherries, softened at room temp for 10-15 min
¾ cup Bare Organics Coconut Milk Powder
½ cup water
⅓ cup melted coconut oil

Chocolate Açai Ganache

½ cup melted coconut oil
½ cup cacao powder
6 tablespoon maple or agave syrup
2 tablespoon cashew butter
2 teaspoon vanilla extract
1 tablespoon Bare Organics Acai Powder
1 teaspoon cinnamon
¼ teaspoon salt
3 tablespoon Bare Organics Coconut Milk Powder
2 tablespoon water

Recipe by: @crowded_kitchen

Crust

1. Remove pits from dates and soak in room temp water for 10-15 minutes to soften.

2. Add all the ingredients except for the coconut oil to a food processor and pulse until the mixture starts to come together. Add melted coconut oil and pulse a few more times until crust mixture comes together. Press firmly into the bottom of a 9 inch tart pan.

Filling

1. Whisk together coconut milk powder and water until smooth.

2. Add nuts, agave, lemon juice, Beetroot powder, vanilla, cinnamon, salt, and coconut powder mixture to blender.  Blend until smooth and creamy.

3. Add in raspberries and cherries and blend until smooth.

4. On a low speed, slowly blend in the coconut oil until well incorporated. Pour mixture over crust and place in freezer for a minimum of 4 hours or overnight.

Ganache

1. Whisk melted coconut, cacao powder, sweetener, cashew butter, vanilla, acai powder, cinnamon, and salt together in a bowl until smooth.

2. In a separate bowl, combine coconut milk powder and water and whisk until smooth. Add this to the chocolate mixture and whisk until smooth and creamy.

3. Pour over cheesecake and top with fresh fruit.