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Turkish Delight Cheesecake
INGREDIENTS
Base
- 1/2 cup buckinis, ground to a flour
- 1/3 cup cashews, ground to a flour
- 1/2 cup desiccated coconut
- 2 1/2 tbsp coconut coconut oil, melted
- 1 tbsp coconut nectar
- tbsp boiling water
Cheesecake
- 1 cups raw cashews (soaked for 3-6 hours)
- 1/2 cup coconut yogurt or coconut cream
- 1/4 cup filtered water
- 2 tbsp coconut nectar
- 1 tbsp rose water
- 2 tsp beetroot powder
- 1 tsp cinnamon
- 1/2 tsp vanilla bean paste or powder
- 1/4 tsp Himalayan salt
- Loving Earth Turkish Delight chocolate chopped and mixed through
TIME
45 Minutes
SERVES
8
DIFFICULTY
METHOD
Combine all ingredients for the base in a high power blender and blend until smooth.
1Press into the base of three mini greased and lined spring form cake tins (10cm diameter) and set aside while you make the filling.
2Drain and rinse soaked cashews and place in blender with all remaining ingredients, blend until smooth and creamy (this takes a few minutes). Transfer the cheesecake mix to a bowl and gently stir through the chopped Loving Earth Turkish Delight chocolate (if using).
3Distribute evenly between cake tins and transfer to freezer. Allow to set for 4-5 hours or overnight.
4Stack cakes on top of one another and drizzle with raw chocolate. Serve and enjoy.
Hannah & Jen | Healthy Luxe @healthyluxe
5Dessert
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