Raw Lemon Ginger Chia Cheesecake
A simple, refreshing lemon ginger chia raw cheesecake, made with cashews. Gluten-free and vegan.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 5" cake
- Category: Cake
- Method: Raw
- Cuisine: Dessert
- Diet: Vegan
Ingredients
Crust:
- ¾ cups raw almonds
- 1 soft medjool date, pitted
- 1 tbsp coconut oil, softened
- 1 tbsp chia seeds
- 1 tbsp maple syrup
Filling:
- ¾ cup raw cashews, pre-soaked and strained*
- 5 tbsp fresh lemon juice (I used meyer lemons)
- zest of 1 lemon
- 3 tbsp maple syrup
- 2 tbsp coconut oil, liquefied
- 1 tsp ground ginger (spice)
- 1 tsp pure vanilla extract
- ⅛ tsp turmeric (spice)
- 1 tbsp chia seeds
Optional Toppings:
- Some of the crust mixture for making balls. A few slices of lemon, a fresh rosemary sprig (thyme would work well too), a bit of chia seeds for sprinkling.
Instructions
- Process all crust ingredients, except maple syrup, in a food processor until a sticky crumble is formed. Add maple syrup and process again to combine. Remove a tiny bit of the mixture and form into a few little balls with your hands, set aside. Transfer the rest of the crust mixture into a 5" springform pan 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.
- Blend all filling ingredients, except chia seeds, in a power blender until completely smooth. Add in 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 (I let mine be a bit rustic). Top with a few slices of lemon, the balls, and sprinkle with chia.
- Freeze for 5 hours or overnight. Decorate with rosemary sprig before serving. I recommend allowing the cake to thaw out a bit prior to serving for a softer consistency. Keep leftovers frozen. Enjoy!
Notes
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
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