Turmeric Cacao Cheesecake

Very easy to make—very easy to enjoy.

The perfect treat for a cozy new spin on dessert after Thanksgiving dinner; or to keep sliced in the freezer for when that sweet tooth hits!
Most of us have one, no reason to feel bad about it – but being prepared with healthier options is definitely key.

This Recipe is…
Refined Sugar Free ~ Gluten Free ~ Antioxidant Rich ~ Dairy Free


For Crust:

1.5 T Cacao powder

30g Coconut oil, metled

80g Coconut flakes

60g Almond flour

30g Dates

For Filling:

120g Cashews, soaked 3-4 hours

80g Coconut oil

20g/2 T Lemon juice

10g Dates

1/4 cup Raw honey

1.5 t Turmeric

1 t Cinnamon

Pinch ground cardamom

For Topping: equal parts cacao powder, coconut oil and one tablespoon of honey


Place ingredients for crust in a food processor, adding coconut oil last to bind, process until the mixture sticks slightly to itself. Press firmly into a parchment lined 6” spring-form pan. Let crust set in the freezer for 10-15 minutes.

Mix filling, adding spices last, in Vitamix or other high speed blender until very smooth and slightly fluffy. Pour onto crust and smooth to an even surface. Freeze for 2-3 hours or until very firm before adding cacao drizzle on top!

Best if stored in the freezer, then remove for 10-15 minutes before serving. Slice thinly and enjoy!

October 29, 2019