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Raw Lemon Ginger Chia Cheesecake (Free From: gluten & grains, dairy, eggs, and refined sugar)

Raw Lemon Ginger Chia Cheesecake


Description

A simple, refreshing lemon ginger chia raw cheesecake, made with cashews. Gluten-free and 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

  1. 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.
  2. 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.
  3. 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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