This Raw Turmeric Chai Cheesecake is a nutrient-dense dessert is so tasty it’s personally one of my favourite cheesecakes. It is a healthy combination of nuts, buckwheat, coconut and of course the health saint of the spice world – turmeric.

Dairy-Free, Gluten-Free, Refined Sugar-Free, Vegan

INGREDIENTS:

Base

• 1 cup of raw almonds
• ½ cup of dates (medjool or other)
• ½ cup of activated buckwheat
• 1 tablespoon of coconut oil
• 1 heaped teaspoon of cinnamon
• 1 tablespoon of maples syrup or rice syrup (optional)

Filling

• 2.5 cups of raw cashew nuts (soaked for at least one hour)
• ½ cup of coconut oil
• ½ cup of coconut milk or cream
• 1/3 – ½ cup of maple syrup or rice syrup (depending on your sweet preference)
• 3 teaspoons of Golden Grind Turmeric Blend

Note: I have not made this without the Golden Grind Powder – my guess would be 2 teaspoons of turmeric powder, 1 teaspoon of cinnamon powder and a good grind of black pepper. This is simply an estimate and has not been tested.

PROCEDURE:

Grease and line a 22cm cake tin and set aside

Base

1. Blend all ingredients except the buckwheat until the mixture forms a soft crumb. Add buckwheat and pulse until well combined.
2. Press mixture into the greased tin and place it into the fridge while you make the filling.

Filling

1. Add all ingredients to the food processor except Golden Grind Turmeric Blend. Blend until the mixture forms a smooth creamy consistency (this may take a few minutes). When done, add Golden Grind powder and blend until combined.
2. Pour mixture over the base and return to the freezer for at least one hour or to the fridge for at least 2 -3 hours.
3. Remove from fridge or freezer 10 minutes before serving.
4. Serve with coconut cream or coconut yogurt.

Enjoy!