Raspberry Beet Mini Cheesecakes with Dark Chocolate Pecan Crust

Cover the raw cashews with boiling hot water and soak for 1 hour to help them soften up.

In a food processor or heavy duty blender, add raw pecans and process into an rough meal consistency. Add pitted dates, dark cocoa powder, and sea salt into the food processor. Process until smooth or a small ball forms, about 1 minute.

Lay out thin strips of parchment paper into each slot in a muffin tin and scoop the pecan-date mixture evenly into the muffin tins. Carefully pack it down evenly using your fingers. This will serve as the yummy dark chocolate pecan crust.

To make the raspberry beet cheesecake filling, add softened, drained cashews into a blender, followed by the freshly squeezed lemon juice, melted coconut oil, raspberries, raw peeled beet, chilled coconut milk (just scoop the top of the hardened coconut milk from the top of the can, and leave the clear liquid underneath), and pure maple syrup.

Blend until very smooth. The smoother this mixture is, the creamier your cheesecake will be.

Pour the filling evenly into each muffin tin over the pecan crust, filling all the way up. Place the muffin tin into the freezer and freeze for 1–2 hours to allow the mixture to set.

When you’re ready to eat, just pull up on the parchment paper to remove the cheesecake, then discard the parchment paper. You may need to allow it to set at room temperature for 5 minutes to thaw.