Beet Cashew Cake (Vegan!))
Many food manufacturers rely on synthetic dyes to enhance the color of the food products that we consume. Recently research has linked compounds found in artificial coloring to be linked to cancer-causing agents. This is especially concerning as children have been shown to be especially sensitive to the effects of these dyes.
More and more food corporations are turning to natural colorants derived from whole foods to use in their recipes, without sacrificing color formerly provided by synthetic methods. One such example is the color punch naturally found in BEETS!
Here is a great vegan recipe for a “cheese” cake that is rich and creamy and is beautiful to look at. This cake is mainly made of cashews which makes it smooth but still dense and fluffy. The vibrant color of the cake comes from beets. No artificial dyes or weird ingredients here! And just in time for Valentine’s Day!
The Recipe
Crust:
1 cup dates
1/2 cup almonds
Blend ingredients and spread evenly into a 6-7″ round pan.
Cashew Cake:
2 cups cashews, soaked for 2 hours
1/2 cup nubeleaf Organic Beet Powder
1/4 cup agave or maple syrup
2 tablespoon fresh lemon juice
2 tablespoons water
Blend ingredients until a smooth consistency is reached. Pour into pan, over crust. Refrigerate for 8 hours or overnight. Sprinkle hemp seeds or any other toppings if desired before serving. serves 8.
