Amazing Sweet Beet Vegan Cheesecake

- 1 Bag Münki Sweet Beets Superfood Granola

- 10-12 Large Medjool Dates, pitted & soaked if needed

- 3 cups Cashews (soaked at least 3 hours)

- 3/4 cup Maple Syrup

- 1/2 cup Water

- 2/3 cup Coconut Milk (full fat from a can - not the plant milk)

- 2 Lemons (zest and juice of both)

- 1 tsp Vanilla Extract

- 2/3 cup Coconut Oil, melted

Make the Crust (Bottom Layer)

• Line the bottom of a 6-8" springform pan with parchment paper (this will make life easier when you remove the dessert later)
• Pour the entire bag of Sweet Beets Superfood Granola in your food processor and pulse a few times. Add the dates and continue to pulse until it begins to stick together like a cookie dough. 

 

PRO TIP: If the dough is a little too crumbly & isn't sticking together, add a little water (1 tsp at a time) until it sticks. Not too much here!

• Grab a small handful of the mix and set aside, then press the remaining mix into the lined pan & place in the freezer.

Sweet Beet Balls : With the handful you set aside, pinch off small amounts and roll into balls. Once you are finished, place the balls in the freezer. You will use these to help decorate the cheesecake later. Should make approx 12 small balls (size of a raspberry) - but don't stress if you have a few more or less. 

Make the Filling (Top Layer)

• Drain and rinse the soaking cashews and put them in your high-powered blender with the maple syrup, water, coconut milk, lemon zest, lemon juice and vanilla extract. Blend on high until all the lumps are gone.
• Add the melted coconut oil and blend on high for another 30 seconds and pour this layer on top of the crust and pop back in the freezer. This will take around 3-4 hours to set.