Carrot, Ginger & Turmeric Raw ‘Cheesecake’

Raw, Vegan, Gluten free, Dairy Free & Refined sugar free
Recipe makes a 25cm springform cake tin

‘Cheesecake’ Filling
4 medium carrots
2 cm knob ginger
2cm knob turmeric
2 cups cashews, soaked overnight
¼ cup honey or pure maple
1 tbsp vanilla extract
1 cup coconut oil melted

Juice the carrots, ginger and turmeric together, this should make 1 cup of juice. Reserving the pulp for the base.
Strain the cashews and rinse with fresh clean water.
Place the cashews, honey, vanilla and 1 cup of juice into a blender or food processer and blend until you have a nice smooth consistency, while blending slowly pour in the coconut oil and blend until just combined. Set aside.

Topping
2 tbsp walnuts, finely chopped
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
8 dried apricots, chopped

Base
¼ cup dates, soaked in hot water
1 cup walnuts
1 cup desiccated coconut
¾ cup pulp from the carrots, ginger and turmeric

Strain the dates, place all ingredients into a blender or food processer and blend until combined. Press into a 25cm cake tin lined with baking paper. Pour over the ‘cheesecake’ mixture and top with the nuts, apricot and seeds.
Place into the freezer for about 4 hours or until set.

Serve and enjoy

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