Raw. Vegan. Not Gross.

Lavender & Beet (1x23)

Air date: Dec 19, 2013

Get yourself ready for the Holidays with this beautiful Raw and Vegan cheesecake. Lavender Cheescake Serves 10 INGREDIENTS for the crust: 3 cups coconut flour 1 cups almond flour 1 cup beet pulp 1 T nutritional yeast 1 t salt 1 tsp lemon zest 2 t lavender ⅓ cup maple syrup ⅓ cup coconut oil for layer 1 (white) 2 cups coconut meat 1 cups cashews, soaked 1 cup maple syrup ½ cup lemon juice ½ vanilla bean ½ cup coconut oil for layer 2 (pink) 2 cups coconut meat 1 cups cashews, soaked 1 cup coconut oil ½ cup beet juice 3 T lemon juice 1 t salt 2 t lavender 1 ⅓ cup maple syrup PROCESS 1. Blend all ingredients for your crust and press into an 8 inch springform, making sure to reinforce the elbow and sides so it doesn't break. 2. Dehydrate overnight, or put in the oven for 2 hours at 200 degrees 3. Combine ingredients for layer 1. 4. Once the crust has cooled, pour layer 1 into it and place in the refrigerator to allow it to set up for at least 30 mins. 5. Combine ingredients for layer 2, and pour directly on top of layer. 6. Refrigerate or freeze for at least 30 mins The cake will last up to 3 days.