GOLDEN GINGER-SNAP AND LEMON CHEESECAKES
Vegan, gluten-free cheesecakes that are creamy, slightly tart, perfect mixture of spice and sweet, and 100% irresistible. Better than real cheesecake and a perfect healthy, simple dessert to feed a crowd or to keep for yourself as an after-dinner treat!

SERVES: 6 mini cakes

TIME: 50 mins (excluding freezer time)

INGREDIENTS

CRUST

• 1 cup packed (200 g) pitted fresh Medjool dates
• 1 cup (120 g) raw walnuts or Almonds
• 1 tbls of Golden Grind Latte blend
• 1 tbls of ground ginger 
• Pinch of Himalayan salt to taste

FILLING

• 1 1/2 cups (180 g) raw cashews, quick-soaked
• 1 large lemon juiced (1/4 cup or 50 ml)
• 1/3 cup (80 g) coconut oil, melted
• 1/2 cup + 2 Tbsp (150 ml) full-fat coconut milk
• 1/2 cup (120 ml) agave nectar or maple syrup (or honey if not vegan)

TURMERIC GLAZE

• 1 tbls original Golden Grind Turmeric blend
• 1 tsp fresh Grated Ginger
• 3 tbls Coconut oil
• 1 tsp Coconut sugar

INSTRUCTIONS

1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2. Next add nuts, Ginger powder, a pinch of salt and Turmeric blend and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers.
3. Scoop in 1 heaped tbsp of crust into Silicon muffin trays, and press down with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Set aside in freezer.
4. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
5. In a quality blender, or food processor mix for 1 minute, or until silky smooth consistency.
6. Divide filling evenly among the muffin trays. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
7. In a pan over a stovetop, heat Coconut oil, adding Coconut sugar, Turmeric blend and lastly Fresh ginger. Stir until melted and well combined. Remove from stove and cool for 10 minutes.
8. Once cheesecakes are set, remove from freezer. With a teaspoon, it time to get creative! Apply 1 tsp of turmeric glaze to each Cheesecake creating either a consistent glaze, or patterns if you choose!
9. Put back in the freezer to set the glaze 15-30 mins.
10. They should pop right out. But they’re perfect as is!

Keep in the freezer for up to 1-2 weeks and enjoy on a warm summers night!

Enjoy. Be Bliss. Be Present. Be Golden.

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