RAW TURKISH DELIGHT CHEEZECAKE
Gluten free, Dairy free, Sugar free, Vegan & Paleo-friendly
INGREDIENTS
Base:
8 fresh pitted dates
1 1/2 cup macadamia nuts
1/4 cup raw cacao powder*
pinch of sea salt
4 tbsp coconut oil*
Filling:
2 cups raw cashews, soaked in water for 6-8 hours & rinsed (this process also increases their bio-availibilty by activating them)
1/2 cup coconut butter/paste*
1/3 cup coconut nectar* (more if you like sweeter) or preferred sweetener
1 tsp vanilla powder* (or scrape a vanilla pod)
20 ml pure rose water
1/4 cup fresh lemon juice
2 tbsp lucuma powder*
1/2 pink dragonfruit/pitaya (you could swap for raspberries, fresh or frozen)
1 tsp beetroot powder (optional)
Topping:
1/2 cup raw cacao powder*
1/2 cup of coconut oil* or 110g cacao butter* (or a combo of both)
pinch of sea salt
1 tsp vanilla powder* (optional)
desired amount of coconut nectar* (this will vary depending on how sweet you like it) or preferred sweetener
OR alternatively you could melt a bar of Loving Earth creamy coconut mylk chocolate
METHOD
• Blitz the macadamias in a food processor until crumbly
• Add the dates, cacao, oil & salt
• Blitz until doughy & sticky
• Press the mixture into the base of your cake tin (I use a springform tin) & freeze until firm
• Blend all filling ingredients until smooth & creamy
• Spread onto base & freeze until firm
• Melt cacao butter or coconut oil in a bowl over low heat
• Whisk in remaining ingredients until smooth
• Once filling is set, pour over topping & chill or freeze again
• Top with fresh pistachios, figs and rose petals to make it extra turkish delightful
• Store in the freezer for up to 6 weeks…if it lasts that long!
Serves 12
Class Timetable
Namaste ๐ธ
