Name: Turmeric Ginger Cheesecakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1/2 cup almonds; 1/2 cup dates; 1 cup cashews; 1/2 Tbsp coconut butter ((softened)); 1 Tbsp coconut oil ((melted)); 1/2 inch ginger ((fresh)); 1/2 turmeric; 1/4 cup lemon juice; 1 1/2 Tbsp maple syrup; 1 cup water; 1/2 cup dates; 1 Tbsp coconut oil ((melted)); 1/2 inch ginger ((fresh)); 1/2 cup water

Turmeric Ginger Cheesecakes

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 5

Ingredients Method

Ingredients

1/2 cup almonds
1/2 cup dates
1 cup cashews
1/2 Tbsp coconut butter (softened)
1 Tbsp coconut oil (melted)
1/2 inch ginger (fresh)
1/2 turmeric
1/4 cup lemon juice
1 1/2 Tbsp maple syrup
1 cup water
1/2 cup dates
1 Tbsp coconut oil (melted)
1/2 inch ginger (fresh)
1/2 cup water

Method

Add the ingredients for the base to a blender and blitz until you get a sticky, crumbly mix.
Press the mix into your mini cheesecake molds. You can also make one larger cake.
Add the ginger, turmeric, lemon juice and water to a blender and blitz until you completely mix everything – you should not have any odd bits and pieces or chunks of ginger or turmeric left.
Add the rest of the ingredients for the filling and process until you get a super smooth, silky cream. Spoon this onto the bases and pop it into the fridge (or freezer) to set.
To make the caramel, add the ingredients to a blender and process for a good minute or until you get it as smooth as possible. That should be incredibly light and smooth.
Spoon the caramel on top of the cheesecakes when ready to serve.