Raw peppermint cheesecake

In this recipe, I use agave syrup and stevia as sweeteners, but you can use whichever sweetener you like, just make sure to add according to your taste as stevia is very sweet which means you might need to add more if you’re using coconut sugar for example.

Pink layer

  • 1 cup cashews (soaked overnight)
  • ½ cup grated beetroot
  • ¼ cup soft coconut oil
  • ¼ cup melted coconut oil
  • 2 tsp peppermint extract
  • ½ tsp stevia, liquid
  • ¼ cup water

White layer

  • 1 cup cashews (soaked overnight)
  • ½ banana
  • ½ cup soft coconut oil
  • 3 tbsp agave syrup
  • ¼ cup water
  • desiccated coconut, for garnishing
  1. Drain the cashews and mix with beets, peppermint extract, stevia and water in a food processor for about a minute.
  2. Add the soft and melted coconut oil and mix until creamy. Pour the mixture into a 7 inch cake tin lined with parchment paper and place in the freezer while preparing the other layer.
  3. Drain the cashews and mix with bananas, agave and water in a food processor for about a minute. Add the coconut oil and mix until creamy.
  4. Pour the mixture over the pink layer (which by this time should be a little stiff), place it back in the freezer and let set for a few hours.
  5. Thaw the cake for 10–15 minutes before cutting it into slices, and garnish with some shredded coconut.