Red Velvet ‘Cheesecake’ {Vegan, Paleo, No-Bake}

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Intense crimson color, dreamy (dairy-free) Red Velvet ‘Cheesecake’! Rich chocolate flavor– made alone alongside healthy, whole foods. No dye!

Two bottles of RED dye? Nope!! It’s 100% natural. It’s made from a VEGETABLE, haha! For real. Can yous estimate which one? 😉

Secret Ingredient
It’s BEETS! Remember my Hot Pink Pie made alongside beets? I was SO infatuated alongside that amazing color, together with I merely had to brand MORE alongside those powerful piffling root veggies!

It turns out, if yous add together cocoa to beets (along alongside the cheesecake base), it turns RED. Deep, dark, glamorous burgundy red. Omg, don’t yous dearest it?! It’s similar fine art storey all over in i lawsuit again mixing pigment colors. 🙂

And the beets add together a subtle earthy lineament to the chocolaty season of the cheesecake. It’s definitely a specialty cake. Unconventional– absolutely. Delicious? Yes!

Birthday Girl
This cake was made for my gorgeous mama, who was celebrating a exceptional birthday final week. (Hi, Mom! Love you) 

We got to pass the weekend at my parents’ work solid together with had such a dandy fourth dimension seeing a bunch of family. We made certain to create our favorites: watch eighth Street Coffee House for brunch, store at the local antique/vintage shop, swallow around Tex-Mex together with larn to TJ Maxx, ha! Love it.

Red Velvet has ever been my mom’s FAVORITE, hence I was determined to recreate that for her, using only whole foods. And it was a hit! I was surprised that my blood brother (who is non gluten/dairy/sugar-free) kept quest for more, haha.

Velvety Velvet
The texture of this “cheesecake” is dissimilar whatever I’ve made before. It’s ultra VELVETY. Smoother than anything I ever made before. And it has a RICH buttery quality, cheers to cashews together with kokosnoot oil.

I decided to role refined kokosnoot petroleum inward this recipe equally to non mask the chocolate flavor, but virgin works, too! There is also a “Buttery Flavor” Coconut Oil that I actually wanted to larn for this recipe, but I waited equally good long. Someday I must endeavor that!

With a chocolate almond crust, cocoa cashew cheesecake filling together with creamy cashew “cream cheese” frosting, this cake is both flavorful together with RICH. You only demand a tiny slice. 😉

This Red Velvet ‘Cheesecake’ would live on wonderful for the holidays (or for whatever exceptional occasion). Especially for those of us on exceptional diets – without refined sugar, eggs, gluten, dairy together with grains. But equally my blood brother could attest, fifty-fifty non-special diet folks dearest this cake, too! 🙂

If yous brand it, I’d live on hence thrilled to listen from you! Leave a comment or portion your photograph on my Facebook page or tag me Instagram together with hashtag #prettypies

Red Velvet 'Cheesecake'
Intense crimson color, dreamy cheesecake texture, yummy chocolate flavor. All alongside healthy, whole nutrient ingredients!
 Prep Time 25 minutes
 Servings 14 slices

Chocolate Crust
1 loving cup almond flour
two Tbs  cocoa
two Tbs maple syrup
two Tbs refined kokosnoot petroleum melted
Dash of pinkish salt
Red Velvet 'Cheesecake'
two 1/4 loving cup raw cashews soaked
1 2/3 loving cup roasted beets
1/2 loving cup + 1 Tbs maple syrup
3/4 loving cup cocoa
1 oz black chocolate melted
1 loving cup refined kokosnoot petroleum melted
1 1/4 Tbs  vanilla
1/4 tsp almond extract
1/8 tsp pinkish salt
'Cream Cheese' Frosting
1 loving cup raw cashews soaked
1 Tbs  maple syrup
two 1/2 tsp lemon juice
Splash of vanilla
Dash of pinkish salt
Red Velvet Cheesecake -


To brand the crust:
Mix all ingredients together inward a modest bowl (sift cocoa get-go if clumpy). Add a splash of H2O if it's equally good dry.
Press into a parchment-lined 7" springform pan. Chill land yous brand the filling.

To brand the cheesecake:
Soak cashews inward a bowl of boiling H2O for 1-2 hours or overnight inward room-temp water. Drain, rinse together with milk tremble dry.
Blend cashews inward a nutrient processor for 3-5 minutes. Scrape downwards the sides. Add roasted beets together with blend smooth.
Add remaining ingredients together with blend. Taste together with accommodate if needed.
Spread over crust. Cover pan alongside a newspaper towel together with roll inward foil. Freeze for most three hours until solid, together with then refrigerate.

To brand the cream cheese:
Soak cashews inward a bowl of boiling H2O for 1-2 hours or overnight inward room-temp water. Drain, rinse together with milk tremble dry.
Blend cashews inward a nutrient processor for 3-5 minutes. Scrape downwards the sides. Add remaining ingredients, to sense of savour together with blend smooth.
Transfer to a baggie together with snip off the tip to piping on. ENJOY! 🙂

Use a modest 7" springform to brand your cheesecake tall together with pretty. H5N1 regular size volition number inward a flatter/shorter cake.


Red Velvet ‘Cheesecake’ {Vegan, Paleo, No-Bake} Rating: 4.5 Diposkan Oleh: First House