This Raw Turmeric Chai cheesecake is one of my favorite desserts. It’s nutrient-dense and delicious. This cheesecake is made with nuts, coconut, Buckwheat, and turmeric, the health-saint of the spice world.
Dairy-Free Gluten-Free Refined Sugar-Free Vegan
INGREDIENTS:
Base
- One cup of almonds
- Half a cup of dates (Medjool or any other variety)
- 12 cups of activated Buckwheat
- Coconut oil, one tablespoon
- Cinnamon 1 heaped tablespoon
- Optional: 1 tablespoon maple syrup or rice syrup
Filling
- Cashew nuts: 2.5 cups (soaked at least 1 hour).
- Coconut oil, 1/2 cup
- Half a cup of coconut cream or milk
- You can use either maple syrup or rice sugar, depending on your sweetness preference.
- Golden Grind Turmeric Blend 3 Tbsp.
Note: I’ve never made it without the Golden Grind Powder. My guess is two teaspoons of turmeric powder, one tablespoon of cinnamon powder, and some black pepper. This is an estimate only and has not yet been tested.
PROCEDURE:
Set aside a 22cm round cake pan. Grease it and line the tin with parchment paper.
Base
- Blend all ingredients, except for the Buckwheat, until the mixture becomes a soft crumb. Add the Buckwheat and pulse until combined.
- While you prepare the filling, press the mixture into the greased tin.
Filling
- Add all ingredients except the Golden Grind Turmeric blend to the food processor. Blend until the mixture is smooth and creamy (this could take several minutes). Add Golden Grind and mix until combined.
- Pour the mixture over the base. Return to the freezer or fridge for 2 to 3 hours.
- Remove food from the fridge or freezer at least 10 minutes prior to serving.
- Serve with coconut yogurt or cream.
Enjoy!