Raw Lemon Ginger Chia "Cheesecake" Recipe

If you're going to make a raw cheesecake, this is the one to try. The creamy cashew filling with the tartness from the lemon, the warm kick from the ginger and turmeric are rounded out by the maple syrup, dates and almond crust. The chia seeds add in a fun texture and boost of fiber and omega-3 fatty acids.

• Prep Time: 20 minutes

• Total Time: 20 minutes

• Yield: 5" cake

• Category: Cake

• Method: Raw

• Cuisine: Dessert

• Diet: Vegan

Crust:

• ¾ cups raw almonds

• 1 soft medjool date, pitted

• 1 tbsp coconut oil, softened

• 1 tbsp chia seeds

• 1 tbsp maple syrup

Filling:

• ¾ cup raw cashews, pre-soaked and strained

• 5 tbsp fresh lemon juice (I used meyer lemons)

• zest of 1 lemon

• 3 tbsp maple syrup

• 2 tbsp coconut oil, liquefied

• 1 tsp ground ginger (spice)

• 1 tsp pure vanilla extract

• ⅛ tsp turmeric (spice)

• 1 tbsp chia seeds

Instructions

1. Process all crust ingredients, except maple syrup, in a food processor until a sticky crumble is formed. Add maple syrup and process again to combine. Remove a tiny bit of the mixture and form into a few little balls with your hands, set aside. Transfer the rest of the crust mixture into a 5" springform pan and press to form a crust along the base and a bit up the edges all around. Place the pan in the freezer while working on the next step.

2. Blend all filling ingredients, except chia seeds, in a power blender until completely smooth. Add in chia and either stir with a spoon or pulse very briefly to fold the seeds in without grinding them down (don't over-blend -- you want those seeds visible in the cake!). Pour this mixture into the pan over the crust. Smooth out the top (I let mine be a bit rustic). Top with a few slices of lemon, the balls, and sprinkle with chia.

3. Freeze for 5 hours or overnight. Decorate with rosemary sprig before serving. I recommend allowing the cake to thaw out a bit prior to serving for a softer consistency. Keep leftovers frozen. Bon Appetit!