An absolutely delicious treat to whip up quick, with a satisfying gooey cheesecake texture!
Raw Ginger Crunch Cheesecake
1/2 cup dates
1/2 cup coconut flakes
1/4 cup buckwheat groats
1 tbsp melted coconut oil
1 cup cashews (soaked until soft if you don't have a strong blender)
2 tbsp ginger powder
1/2 cup coconut cream or full-fat milk (from a can)
1/2 cup coconut oil melted (we love Chantal Organics coconut oil for this recipe as it is organic and has a neutral taste)
1/2 cup liquid sweetener of choice (date paste or rice malt syrup works well)
Sprinkle of buckwheat groats to top
Soak dates in hot water for 5-10 minutes while you prepare the other ingredients. You want to be able to pick up the mixture and stick it between your fingers without it crumbling. Transfer mixture into a lined baking tin pressing it down so it is even. To make the filling blend all filling ingredients together until creamy and well combined. Sprinkle over some buckwheat for that extra crunch and let set in the freezer. I like to cut mine into 8 slices and then in half again for some little bite sized pieces of goodness! I also store mine in the freezer as I love the texture of a cold gooey cheesecake however they will store in the fridge for about a week if you prefer to do that.