A fabulous indulgent festive treat and a wonderful alternative to Christmas Pudding. This is a delicious vegan and gluten free dessert – the addition of ginger kefir is an easy to keep your immune system supported over the festive season too being a great source of beneficial bacteria.
Serves 12
For the base
- 100g macadamia nuts
- 100g almonds
- 1 tsp vanilla essence
- 1 tbsp ginger syrup from jar of stem ginger
- 2 tbsp coconut oil softened
- Pinch of sea salt
- 1tsp ground cinnamon
For the spiced cheesecake filling
- 100g coconut oil
- 75g cacao butter
- 1tbsp ginger syrup from a jar of stem ginger
- 60g xylitol
- 250g cashews (soaked for 2-3 hours then drained)
- 1 tsp vanilla essence
- 2tbsp lucuma powder
- 2tsp mixed spice
- 1tsp cinnamon
- Pinch of sea salt
- 200ml Mount Olympus Ginger kefir
- 175g Mincemeat (check labels if shop bought)
To decorate: crystalized orange slices, grated chocolate and melted chocolate.
- For the base, place the nuts in a food processor and process until they are fine. Add the remaining ingredients and process again until the mixture comes together.
- Line an 8 inch / 20cm spring form tin. Spread the mixture into the base and press firmly to form the crust. Place in the freezer or fridge while you prepare the filling.
- For the spiced cheesecake filling, place the coconut oil, cacao butter, ginger syrup and vanilla in a saucepan and heat gently until the the oil and cacao butter has melted. Allow to cool for 5 minutes.
- Place the drained cashew nuts, xylitol, lucuma, spices into a high speed blender. Pour in the melted oil mixture and blend until smooth. Add the ginger kefir and continue to process until creamy and smooth. Pulse or stir in the mincemeat.
- Pour the filling over the base and smooth the surface. Place in the freezer for 3-4 hours until firm.
- When ready to serve remove the cheesecake from the freezer and allow to sit in the fridge for 20 minutes to soften slightly. Decorate with crystallized orange slices, grated chocolate and drizzle over a little chocolate to serve.
Nutritionals per slice: 461kcal, fat 38.6g, saturates 12.4g, carbohydrates 18.7g, sugars 9.3g, protein 7.6g, salt 0.1g
Special thanks to Christine Bailey (TV Nutritionist, Chef & Presenter) for creating this wonderful recipe using our Vegan Ginger Kefir and for allowing us to share it with our clients!!
