Grain free and dairy free, you’ll be surprised how delicious this raw dessert is. The lemon and ginger work so well together and the rosemary gives it a hint of aromatic flavour. Herbs are often used to flavor savory dishes but I love pairing herbs with anything, also in desserts. Cashew nuts are often used as the base for raw”cheeses” including cheesecakes. They have a creamy texture and mild flavor that lend just the right consistency to the cheesecake. I also used a little pinch of fresh turmeric for color, which didn’t really work. Either I didn’t use enough or I have to use ground turmeric next time.
This its a great No Bake dessert.
Raw lemon, ginger and rosemary cheesecake
Yield 12 minis
Ingredients
Crust
- 200 g almonds
- 6 dates
- 1 tbsp coconut oil
Cheesecake
- 125 g cashews, soaked at least 4 hours or best overnight
- juice of 2 lemons
- zest of 1 lemon
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1 sprig rosemary, chopped
Instructions
- In your food processor, add the crust ingredients and pulse until the ingredients come together.
- Place the crust mixture in the muffin form and press down with your hands
- Place all cheesecake ingredients in the food processor and pulse until you obtain a smooth mixture
- Pour the cheesecake mixture over the crust and freeze for at least 4-5 hours.Take the cheesecake out of the freezer and let it thaw for 10 minutes
Notes
Store leftover cheesecake in the freezer and thaw for 5-10 minutes before serving
Courses Afternoon tea, breakfast
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