RAW LEMON GINGER CHIA CHEESECAKE

So, what goes with lemon, ISN’T poppyseed, but is reminiscent of those delicate little sprinkles? What imparts teeny bursts of texture to your dessert but is fresher, and in my opinion more interesting than poppyseed….yep, CHIA :) Add some ginger for good measure, and you’ve got one simple, fresh, and absolutely delicious raw cheesecake on your hands.

INGREDIENTS
Crust:

• ¾ cups raw almonds
• 1 soft medjool date, pitted
• 1 tbsp coconut oil, softened
• 1 tbsp chia seeds
• 1 tbsp maple syrup

Filling:

• ¾ cup raw cashews, pre-soaked and strained*
• 5 tbsp fresh lemon juice (I used meyer lemons)
• zest of 1 lemon
• 3 tbsp maple syrup
• 2 tbsp coconut oil, liquefied
• 1 tsp ground ginger (spice)
• 1 tsp pure vanilla extract
• ⅛ tsp turmeric (spice)
• 1 tbsp chia seeds

Optional Toppings:

• Some of the crust mixture for making balls. A few slices of lemon, a fresh rosemary sprig (thyme would work well too), a bit of chia seeds for sprinkling.

INSTRUCTIONS

1. Process all crust ingredients, except maple syrup, in a food processor until a sticky crumble is formed. Add maple syrup and process again to combine. Remove a tiny bit of the mixture and form into a few little balls with your hands, set aside. Transfer the rest of the crust mixture into a 5″ springform pan and press to form a crust along the base and a bit up the edges all around. Place the pan in the freezer while working on the next step.
2. Blend all filling ingredients, except chia seeds, in a power blender until completely smooth. Add in chia and either stir with a spoon or pulse very briefly to fold the seeds in without grinding them down (don’t over-blend — you want those seeds visible in the cake!). Pour this mixture into the pan over the crust. Smooth out the top (I let mine be a bit rustic). Top with a few slices of lemon, the balls, and sprinkle with chia.
3. For full instructions : www.unconventionalbaker.com

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