Welcome to the next level of indulgence with this Caramel & Ginger Cheesecake! Dairy-free, gluten-free, and infused with the benefits of Gevity Rx Body Glue, this cheesecake breaks all the rules by blending indulgence with gut-friendly ingredients. Drizzled with salted caramel sauce, it’s proof that your sweet tooth and wellness goals can get along after all. This is bone broth in dessert form – and it’s every bit as dreamy as it sounds.
Recipe by Jordan Pie for Gevity Rx
Base
1 cup macadamia nuts
80-90g dried apricots (preservative free)
1 cup desiccated coconut
2 Tbsp cacao powder
1 Tbsp coconut oil (if needed)
Filling
2.5 cups cashews (soaked and drained)
½ cup filtered water
¼ - ⅓ cup maple syrup
½ cup coconut oil, melted
1 Tbsp Gevity Rx Natural Bone Broth Body Glue
2 Tbsp dried ginger powder
1 tsp vanilla powder or 2-3 tsp vanilla extract
Salted Caramel Sauce
½ cup coconut butter, melted
½ cup maple syrup
1 Tbsp Gevity Rx Natural Bone Broth Body Glue
2-3 tsp dried ginger powder (optional)
½ tsp vanilla powder or 1 tsp vanilla extract
Instructions
- Grease and line a springform cake pan with baking paper.
- In a food processor, combine all the base ingredients (except coconut oil) and blitz until a sticky dough forms. If it’s on the drier side, add the coconut oil and blend again. Press the mixture evenly into the prepared cake pan.
- For the filling, blend all ingredients in the food processor until smooth and creamy, pausing to scrape down the sides as needed.
- Pour the filling over the base, spread it evenly with a spoon, and place in the freezer to set for 4-5 hours.
- Once set, remove the cheesecake from the springform pan. Let it thaw at room temperature for at least 20 minutes before serving, and drizzle with the salted caramel sauce.
This cheesecake is where creamy meets nourishing – a true dessert makeover with the benefits of bone broth!
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