Beetroot Cheesecake Slices

INGREDIENTS

• 1 cup Medjool dates (crust)
• ¾ Cup walnuts (crust)
• ½ Cup almonds (crust)
• 1 cup cashew nuts, soaked overnight or 1 hour in hot water prior blending
• 1/3 Cup coconut milk, full fat
• 2 Tbsp coconut oil, melted
• ¼ Cup cacao butter, melted
• 1 Tsp lemon juice
• 1 Tsp vanilla extract
• 40g Cooked beetroot (beet layer)
• ¼ Cup frozen raspberry (beet layer)
• 1 Tbsp maple (beet layer)
• 1 Tbsp coconut milk, full fat (beet layer)
• 100g Dark chocolate (topping)
• 1 Tbsp coconut oil (topping)

DIRECTIONS

1. Add pitted Medijool dates into a high-speed blender or food processor and blitz until only small bits remaining. Then scoop out and set aside.
2. Next add nuts into the blender and blend until nuts turn into slightly chunky meal. Add the dates and blend until mixture is sticking together. Add a splash of almond milk if blender has troubles to blend mixture.
3. Line square baking tin with parchment paper and press down crust mixture evenly with your hands. Place into the freezer
4. Next add cheesecake filling ingredients into the blender and blend until smooth, this can take up to 5 min
5. Pour HALF (set other half aside) of the cheesecake filling onto the crust and place the baking tin back into the freezer to let it set. This will take 45 min to 1 hour.
6. Meanwhile add beetroot cheesecake filling ingredients to the remaining cheesecake filling mixture and blend until smooth. Once cheesecake has set you can pour the beetroot filling on top and freeze for a further 3h.
7. Melt chocolate together with the coconut oil over a hot water bath. Take out cheesecake, cut into equal sized squares then drizzle melted chocolate on top.
8. Let bars thaw completely before consuming.