One year ago the pregnancy test showed two lines. One year ago the change started, everything from my diet, my body and how I see the world. I became more aware of my surroundings, trying to clear my life of everything negative and poisoning. For a person obsessed with pleasing others, this wasn’t an easy task. I had to make myself and our baby a priority, surrounding us with positive energy and people who make me happy. Part of it was also changing how I eat and what I drink. Now our baby is 4 months old and things keep on changing. One year ago I became a mom, not just four months ago. And this weekend was my first Mother’s Day (in Slovenia we celebrate it on the 25th of March).
Although I love sweets and still indulge sometimes (
quickly shoving away the cookies), I want to keep them at a minimum. At least the ones with refined sugar and other nasty ingredients. So to treat myself for being a better person I was just one year ago I made myself some healthy, gluten free and refined sugar free Beetroot Cheesecake Cups. Full of natural sweetness from dried figs and beetroot juice, full of nutrients and totally comforting. The filling is incredibly puffy and the cup nut-y and crispy from the figs. I dare to say, this was my favorite (almost) raw dessert. Covered in some high quality dark chocolate, just because, you know, chocolate…
It really was a perfect first Mother’s Day.
- 6 dry figs (200g, 1 cup)
- 100 g walnuts (1 cup)
- 1 tbsp cocoa powder
- 1 tbsp melted coconut oil
- a pinch of salt
- 200 g cashews, soaked (1½ cup)
- 60 ml beetroot juice, from 120g beetroot (1/4 cup)
- 60 ml lemon juice, from 1 lemon (1/4 cup)
- 60 ml water (1/4 cup)
- ½ tsp vanilla extract
- 2 tbsp coconut oil, melted
- 50 g dark vegan chocolate
- 1 tbsp coconut oil
- Soak cashews in boiling water for an hour before starting (or overnight). Use a juicer or grate the beetroot and drain through cheese cloth to make the beetroot juice. Line ½ of the cupcake baking tray (6 cups) with parchment paper.
- In a food processor pulse together dry figs, walnuts, cocoa powder, and salt. Add melted coconut oil and mix with a spatula. Divide the mixture into 6 cups covering the bottom and sides. Chill in the freezer while you make the filling.
- For the filling, I like to use a high-speed blender to get a very creamy texture. Blend together drained cashews, beetroot, and lemon juice. Add water to get the right consistency for piping. Now add vanilla extract and coconut oil, mix well and transfer to a piping bag or small plastic ziplock bag. Pipe the filling into the cups and chill for half an hour.
- Optional: Melt the chocolate and coconut oil in a microwave and pour over each cup for decoration.
- Serve cups chilled and store in the fridge for up to two days.
If you make this dessert, please let me know how you liked it, and if you take a photo and share, tag me with #dearkitchen, so I can see your beautiful creation!
Yours truly, A.