Lemon Ginger Chia Cheesecake
This recipe has been adapted from Unconventional Baker (RAW)
Makes two 4-inches pans
Ingredients
Crust:
¾ cup raw almonds
1 soft medjool date, pitted
1 tbsp coconut oil, softened
1 tbsp chia seeds
1 tbsp maple syrup
Lemon Filling:
1 1/2 cup raw cashews, pre-soaked in boiling water (30 minutes) and strained
juice of half a lemon (or more depending on taste)
zest of 1/2 lemon
3 tbsp maple syrup
2 tbsp coconut oil, liquefied
1 tsp ground ginger (spice)
2 tsp pure vanilla extract
⅛ tsp turmeric (spice)
1 tbsp chia seeds
Instructions
Crust:
Process all crust ingredients, except coconut oil, in a food processor until a sticky crumble is formed. Add coconut oil and process again to combine (just a couple of pulses)
Transfer the crust mixture into the two molds (or any mold of your preference) and press to form a crust along the base and a bit up the edges all around. Place the pan in the freezer while working on the next step.
Lemon Filling:
Blend all filling ingredients, except chia seeds and the coconut oil, in a power blender until completely smooth. Once you obtain a creamy consistency, add the coconut oil and pulse a couple of times. Add the chia and either stir with a spoon or pulse very briefly to fold the seeds in without grinding them down (don’t over-blend — you want those seeds visible in the cake!). Pour this mixture into the pan over the crust. Smooth out the top.
Freeze for 5 hours or overnight. Allow the cake to thaw out a bit prior to serving for a softer consistency. Keep leftovers frozen. Enjoy!
