Turmeric & Choc Chai ‘Cheezecake’
Turmeric & Choc Chai ‘Cheezecake’Serves: 10 squares Prep Time: 20 minutes Cooking Time: 2 hours freeze time
We can never ever ever get enough of vegan layer cakes! This beautiful creation from, Emerson Cooks, is loaded with flavour. The yellow layer comes from our wonderful product, Golden Quench, a turmeric coconut milk. Turmeric has so many benefits and we love seeing how creative people are being with this milk. Who else would not be able to stop at one slice of this amazing ‘cheezecake’…. we’ll take the whole cake please!! Hehehe 🙂
1 cup nuts, I used a mixture of brazil and almonds
10 medjool dates
2 Tbsp cacao powder
1 Tbsp coconut oil
A splash of water if necessary
1 cup cashews, soaked for at least 2 hours
- Chocolate layer
Half of the soaked cashews
1/4 cup Pureharvest Rice Malt Syrup
60 g dark chocolate, melted
1/4 cup coconut oil
(double recipe to suit a larger slice mould, I used 30cm by 10cm)
Spray and line your slice mould with oil and baking paper.
To make the base, process nuts in a food processor until it resembles a bread crumb like appearance, add remaining ingredients and process until the mix starts to form a ball. Press the mix into your mould, using the back of a spoon to evenly distribute the layer. Freeze.
To make the chocolate layer blend all of the ingredients in high powered blender until smooth and creamy. Pour the mix over the base to form the first layer.
Repeat process with the turmeric layer. Freeze for 2 hours. Cut slice into squares and drizzle over some melted dark chocolate (optional, but you can never have too much chocolate)