This dish contains the following allergens: milk, Tree Nuts
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For the base
100g
rolled oats
60g
cashews
2 tbsp
coconut oil
200g
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
150g
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
100ml
water (as needed)
1-2 Tropfen
vanilla extract
½
Juice from lemon
240ml
canned coconut milk (can also use light variety)
For the base
3oz
rolled oats
2oz
cashews
2 tbsp
coconut oil
7oz
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
5oz
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
3fl. oz
water (as needed)
Dash
vanilla extract
½
Juice from lemon
8fl. oz
canned coconut milk (can also use light variety)
Utensils
Step 1
Start with the base for your cheesecake. In your food processor, add your oats and cashews and pulse these for a minute to create a rough flour consistency.
Step 2
Add in your dates and coconut oil and blend again until everything is well combined and the mixture is starting to stick together.
Step 3
Take a loose bottom cake tin(20cmworkswell) and press the mixture into the base of the tin. You can use a spoon or something flat here to help smooth and pack the mixture down. Pop this into the freezer whilst you prepare the creamy filling.
Step 4
For this part you can use your food processor again or switch to a large blender cup.
Step 5
Add in all of your filling ingredients and blend until super smooth and creamy. This will take about 5 minutes. If your mixture is too thick, add a little water or extra coconut milk to help everything blend. You’re looking for a completely smooth, pourable consistency here.
Step 6
Taste test to see if you need to add any extra sweetener, then pour this over your base and leave the cheesecake to set in the freezer for 4 hours+ or overnight.
Step 7
Once ready, carefully remove your cake from the tin and garnish with toppings of choice. Allow to that slightly prior to serving.
Start with the base for your cheesecake. In your food processor, add your oats and cashews and pulse these for a minute to create a rough flour consistency.
For the base
100g
rolled oats
60g
cashews
2 tbsp
coconut oil
200g
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
150g
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
100ml
water (as needed)
1-2 Tropfen
vanilla extract
½
Juice from lemon
240ml
canned coconut milk (can also use light variety)
For the base
3oz
rolled oats
2oz
cashews
2 tbsp
coconut oil
7oz
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
5oz
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
3fl. oz
water (as needed)
Dash
vanilla extract
½
Juice from lemon
8fl. oz
canned coconut milk (can also use light variety)
Step 2 of 7
Add in your dates and coconut oil and blend again until everything is well combined and the mixture is starting to stick together.
For the base
100g
rolled oats
60g
cashews
2 tbsp
coconut oil
200g
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
150g
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
100ml
water (as needed)
1-2 Tropfen
vanilla extract
½
Juice from lemon
240ml
canned coconut milk (can also use light variety)
For the base
3oz
rolled oats
2oz
cashews
2 tbsp
coconut oil
7oz
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
5oz
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
3fl. oz
water (as needed)
Dash
vanilla extract
½
Juice from lemon
8fl. oz
canned coconut milk (can also use light variety)
Step 3 of 7
Take a loose bottom cake tin(20cmworkswell) and press the mixture into the base of the tin. You can use a spoon or something flat here to help smooth and pack the mixture down. Pop this into the freezer whilst you prepare the creamy filling.
For the base
100g
rolled oats
60g
cashews
2 tbsp
coconut oil
200g
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
150g
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
100ml
water (as needed)
1-2 Tropfen
vanilla extract
½
Juice from lemon
240ml
canned coconut milk (can also use light variety)
For the base
3oz
rolled oats
2oz
cashews
2 tbsp
coconut oil
7oz
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
5oz
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
3fl. oz
water (as needed)
Dash
vanilla extract
½
Juice from lemon
8fl. oz
canned coconut milk (can also use light variety)
Step 4 of 7
For this part you can use your food processor again or switch to a large blender cup.
For the base
100g
rolled oats
60g
cashews
2 tbsp
coconut oil
200g
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
150g
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
100ml
water (as needed)
1-2 Tropfen
vanilla extract
½
Juice from lemon
240ml
canned coconut milk (can also use light variety)
For the base
3oz
rolled oats
2oz
cashews
2 tbsp
coconut oil
7oz
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
5oz
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
3fl. oz
water (as needed)
Dash
vanilla extract
½
Juice from lemon
8fl. oz
canned coconut milk (can also use light variety)
Step 5 of 7
Add in all of your filling ingredients and blend until super smooth and creamy. This will take about 5 minutes. If your mixture is too thick, add a little water or extra coconut milk to help everything blend. You’re looking for a completely smooth, pourable consistency here.
For the base
100g
rolled oats
60g
cashews
2 tbsp
coconut oil
200g
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
150g
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
100ml
water (as needed)
1-2 Tropfen
vanilla extract
½
Juice from lemon
240ml
canned coconut milk (can also use light variety)
For the base
3oz
rolled oats
2oz
cashews
2 tbsp
coconut oil
7oz
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
5oz
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
3fl. oz
water (as needed)
Dash
vanilla extract
½
Juice from lemon
8fl. oz
canned coconut milk (can also use light variety)
Step 6 of 7
Taste test to see if you need to add any extra sweetener, then pour this over your base and leave the cheesecake to set in the freezer for 4 hours+ or overnight.
For the base
100g
rolled oats
60g
cashews
2 tbsp
coconut oil
200g
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
150g
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
100ml
water (as needed)
1-2 Tropfen
vanilla extract
½
Juice from lemon
240ml
canned coconut milk (can also use light variety)
For the base
3oz
rolled oats
2oz
cashews
2 tbsp
coconut oil
7oz
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
5oz
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
3fl. oz
water (as needed)
Dash
vanilla extract
½
Juice from lemon
8fl. oz
canned coconut milk (can also use light variety)
Step 7 of 7
Once ready, carefully remove your cake from the tin and garnish with toppings of choice. Allow to that slightly prior to serving.
For the base
100g
rolled oats
60g
cashews
2 tbsp
coconut oil
200g
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
150g
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
100ml
water (as needed)
1-2 Tropfen
vanilla extract
½
Juice from lemon
240ml
canned coconut milk (can also use light variety)
For the base
3oz
rolled oats
2oz
cashews
2 tbsp
coconut oil
7oz
pitted dates
For the filling
400g
cashews (soaked for 4 hours if possible)
4 tbsp
coconut oil
5oz
frozen mixed berries
1
cooked beetroot (not pickled)
5 tbsp
agave/maple syrup(or to taste)
3fl. oz
water (as needed)
Dash
vanilla extract
½
Juice from lemon
8fl. oz
canned coconut milk (can also use light variety)
