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
- ¼tsp 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
- Blend all the ingredients until your mixture turns into a sticky biscuit dough.
- Press the dough into your round silicon tin. (you can use your fingers or a spoon)
- Blend the mango, turmeric, rice malt syrup, lime juice and salt until smooth.
- Combine the melted coconut oil with the coconut cream and stir into the yellow turmeric mixture.
- Spoon the mixture onto the crust layer and smooth out evenly.
- For the coconut layer, simply blend all ingredients listed above under coconut layer and spoon the mixture onto the turmeric layer.
- 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/
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