Ginger and turmeric give this cheesecake a beautiful golden color. This gluten free, raw dessert is rich, creamy and delicious. You and your guests will definitely want seconds.
Crust:
1 C. Almonds
1 C. Walnuts
1-1/2 C. Medjool Dates, pitted
¼ C. Coconut, finely shredded, unsweetened
¼ tsp. Salt
1 tsp. Vanilla extract
Directions:
In a food processor, grind the almonds, walnuts to a meal.
Add salt, dates, coconut and vanilla. Process until mixture is well combined and crumbly. When mixture is pressed between your fingers it should stick together.
Press the mixture into ta square 9 X 9 square spring form pan.
Honey Lemon, Turmeric Ginger Layer:
2 C. Cashews, soaked and drained
2 C. Almond milk
2/3 C. Honey
2 tsp. Vanilla extract
¼ C. Lemon juice
1 C. Coconut oil, melted
1 Tbsp. Ginger
1-1/2 tsp. Turmeric
Directions:
In a vitamix, combine the drained cashews, almond milk, honey, vanilla, lemon juice, spices and coconut oil until smooth.
Pour mixture over the crust, spreading evenly.
Place in freezer to set until firm (2-3 hours)
Vanilla Cream Layer:
1 C. Cashews, soaked
1 C. Almond milk
¼ C. Honey
¾ C. Coconut oil
4 tsp. Vanilla extract
Directions:
In a vitamix, combine the drained cashews, almond milk, honey, vanilla, and coconut oil until smooth.
Pour mixture over the honey lemon layer, spreading evenly.
Place in freezer to set till firm.
Notes:
Once set, I cut these into squares, wrap them in foil and keep them in the freezer. You can then remove the quantity you need later to thaw for dessert.
I have a variety of sizes of spring form pans for raw desserts, it is so much easier to remove your desserts than using a traditional pan. The pan referenced above is the pan I used for this recipe. I also buy my spices and herbs in one pound packages, it is cheaper in the long run than spending $4.00-5.00 for a little 2 ounce container.
