Cashew Cheesecake with Chamomile, Ginger, and Lemon
Ingredients
Base
- 1/4 cup almonds
- 1/4 cup walnuts
- 1/4 cup dried apricots
- 1/4 cup dates
Ginger layer
- 1 cup cashews
- 1/2 tsp turmeric
- 1 tsp freshly grated ginger
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- Juice of 1/2 a lemon
Chamomile layer
- 1 cup cashews
- 2 tbsp Chamomile flowers
- Juice of 1/2 lemon
- 2 tbsp coconut oil, melted
- 3 tbsp maple syrup
Preparation
Use 4 x 6cm wide x 5cm high ring moulds.
Whizz everything for the base up in a food processor until finely chopped.
Set the ring moulds on a small baking tray.
Press about 1 1/2 tbsp of the base mixture into the bottom of each ring and make sure it is well compressed. Set aside.
For the ginger layer, soak the cashews in boiling water for 30 mins. Drain.
Place the cashews and all the other ginger layer ingredients in a high food blender and blend until smooth. Scrape down the sides of the blender a few times as needed.
Divide the ginger layer mixture between the moulds and smooth the top. It should come to just over halfway up the mould. Set aside in fridge.
For the chamomile layer, place the cashews and Chamomile flowers in a bowl and pour over boiling water to cover. Let soak for at least 30 mins.
Drain the cashew nuts and remove about half of the flowers.
Blend the chamomile layer ingredients as done for the ginger layer.
Spoon the chamomile layer on top of the ginger layer and use the back of a knife to smooth the top in line with the top of the ring mould.
Freeze for about 1 hour.
After freezing, push the cheesecakes out from the moulds.
Decorate with chamomile flowers and keep refrigerated.
