Red Velvet Cheesecake (Dairy free, Gluten free)

This Red Velvet Cheesecake is delicious and you don't have to be a professional baker to make it. It's no bake, gluten free, dairy free and super easy to put together for any occasion that everyone will enjoy

Crust

• 1 cup grain-free chocolate cookies

• 3 tbsp melted coconut oil

Cheesecake filling

• 1 1/2 cup coconut cream

• 2 tbsp coconut oil, melted

• 1/4 cup maple syrup

• 1 tbsp cocoa powder

• 1 tbsp beet powder

• 1/4 cup water

•1 tbsp Proteins Gelatin

Strawberry Sauce

• 2 tbsp + 1/3 cup water, divided

• 2 tsp arrowroot starch

• 1 tbsp honey

•1/2 cup strawberries, diced

INSTRUCTIONS

Crust

Using a food processor or Vitamix mix the cookies until they’re fine crumbles. Next put them in a bowl and add in the coconut oil. Stir until the crust mixture is fully coated in coconut oil. Add parchment paper to pan and press mixture into the bottom and set in fridge.

Cheesecake filling

1 Add the coconut cream, melted coconut oil, beet powder, cocoa powder, and maple syrup in the Vitamix for 20 seconds.

2.Pour water into a saucepan and sprinkle gelatin over the water. Let sit for 2-3 minutes to let it harden. Place on the stovetop set to low heat until the mixture comes to liquid. Remove from heat and whisk.

3.Add the gelatin egg into the Vitamix and mix for another 5-10 seconds.

4.Pour the filling into the crust and place in the refrigerator for a minimum of 4-6 hours to let harden.

Strawberry sauce

1.Combine 2 tbsp. of water with the arrowroot starch in a bowl.

2.Heat 1/3 cup of water, diced strawberries, and honey in a saucepan over medium heat until the strawberries soften. Pour the water & arrowroot and stir to combine until it thickens.

3. Remove from the heat and allow to cool before blending the sauce.

4. Pour the sauce over the cake and enjoy!