Raw Vegan Coconut Turmeric Cheesecake
Prep time: 
Cook time: 
Total time: 
  • Crust
  • 1 cup macadamia nuts
  • ⅓ cup shredded coconut
  • ½ cup pitted dates, soaked and rinsed
  • Turmeric Layer
  • 1 large mango
  • 3 tsp fresh turmeric
  • 1 cup coconut cream
  • 3 tbsp melted coconut oil
  • 2 tbsp organic rice malt syrup
  • 2 tbsp lime juice
  • ┬╝tsp salt
  • Coconut layer
  • 2 cups raw cashews (soaked overnight)
  • ¾ cup coconut cream
  • ½ cup melted coconut oil
  • ½ cup organic rice malt syrup
  • ⅓ cup desiccated coconut
  • ½ cup pineapple juice
  1. Blend all the ingredients until your mixture turns into a sticky biscuit dough.
  2. Press the dough into your round silicon tin. (you can use your fingers or a spoon)
  3. Blend the mango, turmeric, rice malt syrup, lime juice and salt until smooth.
  4. Combine the melted coconut oil with the coconut cream and stir into the yellow turmeric mixture.
  5. Spoon the mixture onto the crust layer and smooth out evenly.
  6. For the coconut layer, simply blend all ingredients listed above under coconut layer and spoon the mixture onto the turmeric layer.
  7. Drizzle with a cashew or peanut butter
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/raw-vegan-coconut-turmeric-cheesecake/