Loaded with healthy fats, powerful antioxidants, and inflammation-fighting adaptogens, this raw vegan chocolate-beet cheesecake featuring Copper Cup Red latte mix checks off all the health boxes. Most importantly, though, it’s lick-the-bottom-of-the-pan delicious!

Ingredients

Crust

1/2 cup raw almonds (or your preferred nut)

1 tbsp maple syrup or agave nectar

1 tbsp coconut oil 

1 tbsp cocoa powder 

Filling

1 scoop or sachet of Copper Cup Red latte mix 

1 cup raw cashews, pre-soaked and strained 

5 tbsp almond milk (unsweetened vanilla or plain)

3 tbsp maple syrup or agave nectar

3 tbsp coconut oil 

Pinch of salt 

Instructions

Crust

Combine all ingredients together in food processor. Pulse to mix. 

Press into an 8” pan and place in fridge to chill.

Filling

Combine all ingredients together in blender. Blend until smooth. 

Remove pan from fridge and pour filling in. Smooth until even. 

Place in fridge for 3-4 hours or overnight.