Hey bootiful, i’ve got a bloody great recipe for you. It’s vegan, gluten, dairy and refined sugar free, full of antioxidants and healthy fats. Moreover, it’s tastes inbrainly good. Fresh strawberries, vibrant beetroot and nutritious nuts come together to form the perfect Halloween themed cheesecake.
Is it weird that I had too much making this bloody crime scene and my deadly pumpkin spiced crackers?
If only there was an Olympic sport in creating mess. Seriously it’s an unrecognised talent; I can make a monumental mess out of virtually nothing. I am the messiest cook and eater, but what I lack in tidiness I hopefully make up for in creativity.
Sadly my photography session was cut short as my mum came home early, saw the mess and gave me a look that said ‘if you don’t clean this mess up i’ll recreate it with your brain.’
Makes 6 brains/mini cheesecakes
½ cup soaked cashews
½ cup strawberries
½ cup beetroot (pre cooked)
1 tbsp lemon juice
1/8 tsp vanilla extract
2 tbsp coconut oil
Pinch pink salt
1/8 tsp cinnamon (optional, helps balance blood sugar levels)
1/4 cup +1/8 cup almonds/almond meal
7 dates (I used deglet nour as they were cheaper than medjool)
1 tbsp coconut oil
1 tsp cacao
Add 1 tsp sweetener if you need it sweeter
- Blend filling until well combined and smooth in texture.
- Spoon into moulds, ensuring the moulds are evenly coated and the filling is level.
- Freeze for at least 1 hour.
- After an hour or so blend the base and spoon the mixture onto the beet berry layer. Use your fingertips or a spoon to press it firmly down and even the surface.
- Freeze the cheesecake for 4 hours +
- Leave them in the freezer until about 30-60 minutes before you’re ready to eat them to ensure they are firm but defrosted and creamy.
Happy Halloween everyone, eat drink and be scary. x