Hello there! I’m back after a week away and to celebrate I’m sharing the recipe for this Beet Hibiscus Rose Cheesecake with you. Why am I celebrating? Well, I took last week off to do my annual Ayurvedic seasonal cleanse and it was INTENSE. I’ve been doing this cleanse for years but this time around it was totally different. Maybe because my body really needed it or because I took a break from work and social media to really turn inward. Who knows, but it was physically and emotionally cathartic in a really profound way. I want to share more about my experience with you, but I haven’t quite processed it all. More soon. For now, I’ll just say that I feel like my body really worked through some stuff in a healthy and productive way. I’m spending this week rejuvenating and nourishing, which means lots of healthy fats, and soothing and grounding flavors. That’s where this cheesecake comes in. I used a base of soaked cashews and coconut milk and added Mountain Rose Herbs’ beet root powder for its rosy color and sweet, sweet flavor. Bright, tangy hibiscus flower powder and floral rose water balance out the earthiness of the beets. It’s creamy, rich and makes a perfect post-cleanse treat. Continue reading for the recipe…
*This post was sponsored by Mountain Rose Herbs. Be sure to check out their incredible selection of organic herbs and spices. They have everything, including common pantry staples, dried edible flowers, and Ayurvedic supplements. Thank you for supporting my work by supporting my sponsors. All thoughts and opinions are my own.
Beet Hibiscus Rose Cheesecake
Makes 1 4 1/2 x 14-inch cake or 1 8-inch round cake
FOR THE CRUST
1 cup raw cashews
8 medjool dates, pitted
FOR THE FILLING
1 cup raw cashews, soaked in boiling water for several hours or overnight
2 tablespoons raw honey
1 13.5-ounce can full-fat coconut milk
1/4 cup melted coconut oil
1 teaspoon rose water
1 teaspoon vanilla
Juice from ½ lime
½ teaspoon salt
2 tablespoons Mountain Rose Herbs beet root powder
1 tablespoon Mountain Rose Herbs hibiscus flower powder
1 teaspoon Mountain Rose Herbs shatavari root powder (optional)
Beet root powder
FOR THE CRUST
Place the cashews and dates in a food processor and process until coarse crumbs form. The crust will be sticky and should hold together when pinched between two fingers. Transfer the crust to your pan. Grease the bottom of a measuring cup and firmly press the filling evenly into the pan.
FOR THE FILLING
Combine the filling ingredients in the container of a high speed blender and blend on high for 60-90 seconds, until the filling is completely smooth. Pour the filling into the pan and carefully smooth the top with a rubber spatula. Gently tap the pan against the counter a few times to remove any air bubbles.
Garnish with beet root powder, cocoa nibs and rose buds.
Freeze for several hours or overnight.
Let thaw for 10-15 minutes before slicing and serving.
The cheesecake will keep in an airtight container in the freezer for 1-2 weeks.