Raw, Vegan Turmeric & Ginger Cheesecakes

For the past month, I have adopted my new healthy lifestyle: eating raw and wholesome meals. I’m very proud to admit that it has been a month without drinking alcohol or coffee. Besides snacking on dried fruit and chocolate covered nuts at work, my meals are mostly on point. I spend time preparing my grocery list and meals where it’s now second nature. To tell you the truth, I haven’t felt better.

I’m so grateful to have like-minded friends who share the same perspective on nutrition. I have absorbed a lot of information since working alongside a holistic nutritionist and my own friend who developed my meal plan for me.

I have learned that eating nutritious meals fuels your body like a well oil machine, while processed food will give you some setbacks and a lack of energy. I am aware that this is a lengthy process, however, it will be worth it in the end to be a happier and healthier person. Despite the temptations to drink and indulge with friends, I must continue to persevere and be persistent in my lifestyle.

I found a recipe on Raw Food Recipes and decided to make this ‘interesting’ dessert with one of my vegetarian friends.

Turmeric is an anti-inflammatory that has a distinct, strong taste. I use this spice in a lot of my cooking to help alleviate inflammation and reduce muscle soreness.

Ginger is a pungent-flavoured spice that relieves gastrointestinal issues and boosts the immune system. This anti-inflammatory also protects against some forms of cancer. When combined with turmeric, these two spices are powerful, holistic antibiotics.


The recipe

– 2/3 cups crushed almonds
– 9 pitted dates

– 2 cups raw cashews, soaked
– 2 tbsp. cup softened coconut butter
– ¼ cup melted coconut oil
– 1 tbsp. fresh ginger
– 1 tbsp. turmeric
– juice of 1 lemon
– 1/3 cup pure maple syrup
– 1 cup water

– 5 pitted dates
– 1 ½ tbsp. melted coconut oil
– 1 tbsp. ginger
– ½ cup of water

The super easy process

1) Start with blending the dates and almonds together in a food processor or a blender. We added a bit of water to help the process. Then scoop out an even mixture into a cupcake tray like below. Let this set in the freezer until you’re ready to add the filling.



2) Blend the turmeric, ginger, lemon, and water so the spices are mixed well. Then add the rest of the filling ingredients until it’s a smooth, creamy consistency. Equally add this to the base and freeze.


3) Now, you can blend the caramel topping and add it on top and let that set or you can drizzle it on the cheesecakes when you’re ready to serve. Regardless, let this set in the freezer for at least 45 minutes – 1 hour.




4) Serve! We added a pinch of cinnamon and drizzled some raw honey over top the cheesecakes.


We were really happy with the turn out of these cheesecakes. The turmeric was a little over powering, so if you haven’t had turmeric before, beware of the intense kick of flavour. It’s a nice feeling when you can name all of the ingredients and none of them are processed.

Give this recipe a try if you’re looking for something different. It’ll wake up your senses and leave you wanting more. What are your favourite raw recipes? Comment and share below! We’d love to try them.
~ PG xo.


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