I've got a brand new recipe video for you! My favourite one yet, so I hope you love it too. Oh and this recipe - four layers of absolutely heavenly deliciousness. We’re still enjoying our glorious summer here in NZ, so perfect time to make the most of those last few punnets of fresh bluebs. This cake is divine – exactly what your next celebration is calling for. Or just make it for mid week suppers like we do! It’s so light and luscious, there’s no reason to reserve this one only for special occasions.
As always, I’ve tried to sneak a bit of extra vege in there too – with beetroot in the top layer. The base is entirely nut free, so kinder on your wallet and adds a lovely dimension instead of the typical almond/date combo. Plus I’ve included a fully nut free version (filling included), as well as a gluten free option, so either way I've got you covered.
Yes this virtuously violet Blueberry and Beetroot Cheesecake is…
Watch the video above (or on YouTube here) and let me know what you think. I’m having so much fun making these vids each month, so hope you’re loving them too. If you’ve got any feedback do let me know - it's always a treat to hear from you!
Beets beets beets
I love beetroot so much it’s no surprise I’ve already talked about it in quite some detail, in this Turkish Delight Chocolate Bars post here and this Raw Beetroot Salad post here. I eat beetroot on an almost daily basis, with it being such a great affordable ingredient and in season almost all year round. This Raw Beetroot Salad here is an absolute weekly staple for us, and if you have a food processor with a grating attachment, or a Thermomix, you can make it in minutes. It’s the perfect thing to add to your work-day lunch salad, or on the side for dinner.
I’ve also been loving this Beetroot Powder from BioBalance lately. Initially, I wasn't sure how much I would use it, given how much I love whole raw beets already, but I've actually found it invaluable in the kitchen! It’s the perfect thing to throw into smoothies in a flash, to colour icings on cakes or slices (try it in this Healthy Coconut Ice here), or to add to hummus (try this Roast Garlic Hummus recipe here and throw in a tablespoon at the end). I made this gorgeous layer cake a few weeks back for Tony’s birthday (a rather large milestone, no guesses he said please), which was meant to be a renewed take on my Summer Strawberry Cheesecake crossed with my Chocolate Raspberry Layer Cake. Then just before I poured the final pink layer, I thought, hang on – beetroot opportunity! And so this cake was born.
I hope you love it, and I would be beyond stoked if you make it for your loved ones too. Tony was so into it, he’s since requested three remakes. Three! (and the second two we didn’t even share with anyone else). It’s lighter than most raw cheesecakes due to the significant berry content, and is also only very mildly sweet (like all my recipes). So do taste test as you go (I know, it’s a tough life), and add a dash more sweetener if you feel the need.
Let me know what you think in the comments below, or over on Facebook. Or take a pic of your remake and tag me on Instagram (use @begoodorganics and #begoodorganics in the main caption, and @begoodorganics in the pic, so I don’t miss you from my feed). Remember my girls and I pick one of your glorious remakes to share each week on Facebook and Insta, so I'd love one of our upcoming ones to be yours!
And remember if you enjoy this vid, please do share it with your friends. You can share it from YouTube here, or on FB when it goes live on Saturday.
Have a fantabulous Fri-yay, and til next week, stay happy and well.
PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or recreate it on Instagram - I love seeing what you're up to. And if you're not already subscribed to my weekly recipe emails, be sure to do that here. Don't miss my next video either by subscribing to my YouTube channel here.
Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.
Makes one 20 cm (7.5 inch) cake, serves 12
Takes 30 minutes (+ 4 hours set)
Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.
Always use certified organic, local and fairly traded ingredients wherever possible
1/2 c sunflower seeds (soaked for 8 hours or overnight)
1/2 c oats
1/2 c desiccated coconut
3/4 c dates
1 tbsp coconut oil (melted)
1tsp vanilla extract
1/4 tsp sea salt
2 1/2 c cashews (soaked)
1/2 c water
1 lemon (juice and flesh)
1 tsp vanilla extract
1/4 tsp sea salt
1/3 c brown rice syrup, coconut nectar or other sweetener
1/2 c coconut oil (melted)
1/2 c cacao butter (melted)
2 c blueberries
4 tsp beetroot powder
1 c fresh berries + edible flowers (if desired)
Cashew Macadamia Chia Cream is also a delicious choice
Made with love thanks to:
Video by Jess Blair
PS - the lovely plates, linen and cutlery I’ve used are from Citta Design.
The cast iron pan I used to gently melt my coconut oil and cacao butter, meanwhile, is from Lodge - my absolute favourite at the moment!
These deliciously dark and mysterious tarts are just a little bit special, with a secret ingredient. Modestly sweet, with an earthy, nutty flavour- a lovely change from the usual fruity/chocolate affairs - give them a go, and fall in love!
These light and fruity muffins use one of my favourite fruits – feijoas! If you’re a feijoa fan you’ll love these (and if not, come to NZ to try them). Best of all, they have no added sugar – just the natural sweetness of feijoas, coconut, dates, and vanilla.