Chocolate, Raspberry & Beetroot Cheesecake

I spent a lot of time creating plenty of Valentine’s Day themed recipes for the brands I work with running up to February 14th so I thought I should have at least one on my blog too! Using ingredients I had to hand in my kitchen, I wanted to make an easy dessert that could be made ahead but looks impressive and almost too pretty to eat. So whether you’re married, in a relationship or single and spending it with friends, whip this up and you’ll be in anyone’s good books! <3


For the base (and balls) –

  • 150g rolled oats (I used Quaker)
  • 100g dates (I used Whitworths)
  • 100g almonds or walnuts  
  • 2-3 tablespoons cacao or cocoa powder (I used Bioglan)
  • 2 tablespoons maple syrup (I used Clarks)
  • 2 tablespoons coconut oil (I used Vita Coco)

For the filling –

  • 1 x can coconut milk, chilled in the fridge overnight
  • 2 tablespoons beetroot powder (I used Indigo Herbs)
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract

For the chocolate hearts –

  • 2 tablespoons coconut oil
  • 2 tablespoons almond butter (I used Indigo Herbs)
  • 4 tablespoons maple syrup
  • 5-6 tablespoons cacao or cocoa powder
  • Freeze-dried raspberries (I used Lio Licious)

Get making!

  1. First make the base mixture: Place everything in a food processor (I used my Ninja Kitchen) and blend until the mixture comes together in a slightly sticky mixture.
  2. Press ¾ of this into the base of a 20cm loose-bottomed tin and use your hands to press across the bottom. Chill while you make the filling.
  3. Scrape out the solid part of the coconut cream into a blender along with the beetroot powder, maple syrup and vanilla and whizz up to combine.
  4. Pour this over the base, smooth out evenly and place in the freezer for at least 10 hours.
  5. Meanwhile, with the rest of the base mixture, divide into small pieces and roll into balls – place on a lined sheet and keep in the fridge.
  6. Make the chocolate hearts: Gently melt the coconut oil, almond butter and maple syrup then whisk in the cacao or cocoa powder until smooth. Sprinkle some freeze-dried raspberries on the bottom of small heart-shaped silicone molds then spoon over the chocolate mixture. Chill for 2 hours until set.
  7. Remove the cheesecake from the freezer 2 hours before serving and chill in the fridge. Pop out of the tin, arrange the cacao balls on top and pop out some of the chocolates and arrange on top. Slice and serve!