Crust

1. Place dates, almond flour, cocoa powder, and 1 tablespoon of coconut oil in a food processor. Process until you form a dough that you can easily clump up between your fingers. If the dough is too dry, add a bit more coconut oil, and process again until the dough comes together when you pinch it between your fingers.
2. Press some dough down the bottom of each cupcake pan cavity. I recommend using a silicone cupcake pan, to make it easy to remove the mini cheesecakes later. You could also use a large cheesecake pan and simply press the whole dough of the crust on the bottom of the pan.
3. Place cupcake pan with the dough in the freezer while you prepare the filling.

Beet Cheesecake

1. Start the night before, or a few hours prior, by soaking the cashews.
2. If starting the night before, simply soak the cashews in some room temperature water and let them sit on the counter soaking overnight.
3. If starting a few hours before, soak cashews in hot water for at least 1 hour.
4. Drain cashews.
5. Place all ingredients except for the Earthy Souls Beet root Blends  in a food processor.
6. Process for a few minutes. I like my cheesecake very creamy so I process mine for about 4 minutes. It will depend on how powerful your food processor is.
7. You might want to scrape the bowl of the food processor in between blending.
8. Now, divide the cheesecake batter in two.
9. Set one half aside.
10. Leave the other half of the batter in the food processor and add the beet latte to it. Process until combined.

To assemble

1. Create base with the crust in a round flat dish, top with plain batter, leave in fridge for 30mins and then add beetroot batter and leave in freezer for about 4-5 hours to set. 

Storage

1. Cheesecakes will keep well in the freezer for up to 1 week.
2. Let them sit on the counter for a few minutes before serving, so they have a chance to soften up.

Hope you enjoy this recipe !