The creamy filling in this superfood cheesecake is perfectly complemented by the rich chocolate shortbread crust. We’ve used a turmeric latte blend which contains organic turmeric, mesquite powder, cinnamon, ginger and other delicious Ayurvedic spices. talk about a nutrient and flavour hit! Alternatively, you can use freshly grated turmeric root and add your own selection of spices.
CHOCOLATE SHORTBREAD CRUST
Almond Meal, 1 1/2 cups
Buckinis, 1/2 cup (ground to a flour)
Dessicated Coconut, 1/2 cup
Cacao Powder, 1/3 cup
Himalayan Salt, 1/4 tsp
Coconut Nectar, 3 tbsp
Coconut Oil, 2 tbsp (melted)
ORANGE TURMERIC CHEESECAKE
Cashews, 1 1/2 cups (soaked for 3-6 hours)
Plant-based Yogurt, 1/2 cup
Coconut Oil, 1 1/2 tbsp (melted)
Coconut Nectar, 2 tbsp
Orange Juice, 1/3 cup (freshly squeezed)
Blood Orange Zest, 2 tsp
Turmeric Powder, 1 tsp
Preheat oven to 160 degrees C.
Combine all dry base ingredients in a large mixing bowl.
Then add coconut nectar and coconut oil, mix until it starts to stick together.
Mould into a greased and lined spring-form cake tin (covering base and sides).
Place in the oven and bake for approx. 20 minutes. Allow to cool completely.
Drain and rinse cashews for the filling. Place in a high-power blender with remaining orange and turmeric filling ingredients, blend until smooth and creamy (this takes a few minutes).
Spoon into the base and place in the freezer for 3-4 hours or until set.
Transfer to fridge an hour or so before serving to thaw.
Top with cacao nibs (optional), slice and serve in your favourite Coconut Bowls.
This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.