Blueberry Maca Tumeric cheesecake

Base 

  • 1 cup almonds
  • 2 Tbs coconut oil
  • 1 Tbs rice malt syrup
  • 1 tsp vanilla extract 

Maca Tumeric layer

  • 1 cup of cashews (soaked overnight)
  • 1/2 cup coconut cream or coconut milk
  • 1 Tbs rice malt syrup
  • 2 heaped teaspoons maca powder
  • 1 tsp Tumeric powder
  • 1 tsp vanilla extract
  • 2 Tbs coconut oil

Blueberry layer

  • 1 cup cashews (soaked overnight) 
  • 1/2 cup coconut cream or coconut milk
  • 1 cup blueberries  (thawed if frozen)
  • 1 Tbs rice malt syrup 
  • 2 Tbs coconut oil 

Directions

Process almonds first into a crumb. Then add remaining ingredients and blend until it all comes together.  It should stick together when pinched between your fingers. If not, add water by the tablespoon and keep blending. 

Press base into prepared cake tin.

Blend all ingredients for maca tumeric layer and pour over base.

Pop in the freezer to firm while you make the next layer.

Blend all Blueberry layer ingredients until smooth and pour over Tumeric layer. Freeze overnight or for 8 hours.

Keep cake in the fridge for up for 1 week.

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