Raspberry Lemonade Cheesecake with Red Beet
We're putting a small twist onto your classic raspberry lemonade flavor combo and making it into a delish dessert! These Raspberry Lemonade Cheesecakes with Red Beet bring out the sweet and tart that your taste buds will love & perfect in time for the Valentine's Day Month. Incorporated Suncore Foods® Red Beet Supercolor Powder for that bright hue of red! Wishing that bite was ours!
Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!
1 1/4 cups cashew nuts, soaked overnight
1/2 cup fresh raspberries
1/3 cup full fat coconut milk
1/4 cup freshly squeezed lemon juice
1/2 tbsp Suncore Foods® Red Beet Supercolor Powder
1/3 cup date syrup or maple syrup
Pinch of Suncore Foods® Rose Salt
1. Preheat your oven to 180 celsius. In a large bowl, combine almond flour, gluten-free flour, coconut oil, rice malt syrup and salt, mix until well combined. Cover the bowl and refrigerate for 10 minutes.
2. Roll out the dough into a rectangular shape. Use a sharp knife to cut out rectangles about 1 1/2 inches wide by 2 1/2 inches long. Lay cookies on prepared baking sheets and bake for approximately 15 minutes or until the edges are lightly golden brown. Let cool completely before assembling.
4. To make the filling — In a food processor, add cashew nuts and process until grounded, then add the coconut butter, coconut milk, rice malt syrup and vanilla. Process until smooth and creamy. Spread filling onto half of the cookies (on the bottom side). Top with the remaining cookies, then place in the freezer to chill. Add coconut into melted chocolate, stir gently until smooth. Take a chilled cookie bar and carefully coat it in the chocolate, then put it on a lined baking tray. Place the tray in the refrigerator for 5-10 minutes until set. Enjoy!