Not exact matches
With the colourings, I used strained
beetroot juice and
frozen blueberries.
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or
frozen) 1/4 cup coconut milk (or nut milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon
juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or
beetroot powder (optional) 4 Tbsp coconut oil
Beet & Raspberry Purée 1 cup / 125 g raspberries (fresh or thawed
frozen) 1 small raw
beetroot (approx 65 g / 2 oz), peeled and coarsely chopped or grated (depending on the strength of your blender) 1/2 lemon,
juice 2 tbsp water 2 soft dates, pitted