My love affair with turmeric continues with these turmeric latte tarts. I could honestly go on forever about the medicinal value of turmeric so the more ways you can find to include it in your diet, the better.
These tarts have a ginger spiced base with hints of cinnamon and nutmeg and are filled with a creamy and deliciously medicinal turmeric filling. If you’re looking for a unique way to consume more of this wonder spice, these tarts are the answer!
Raw Golden Latte Cheesecakes (makes 12 mini tarts)
− 2 cups almonds
− 3 fresh Medjool dates
− 1 tablespoons coconut oil, melted
− 1-2 tablespoons of fresh minced ginger
− 1 teaspoon vanilla powder
− 1/2 teaspoon ground cinnamon
− 1/8 teaspoon ground nutmeg
− 1 ½ cups raw cashews, soaked overnight and rinsed
− 1-2 tbsp ‘The Golden Blend’ turmeric blend
− 2 tablespoons coconut oil, melted
− 1 cup coconut milk
− ¼ cup coconut butter
− ¼ – ½ cup maple syrup (depending on how sweet you like it)
For the crust, place the almonds into a food processor and process until a fine crumb is formed. Add the dates, coconut oil, ginger, vanilla, cinnamon and nutmeg and process until well combined.
Mould the crust firmly into the base of 12 mini tart or muffin tins.
Place the base into the freezer while you make the filling.
For the filling, process all ingredients in a high-speed blender (I use a Vitamix) until smooth and creamy.
Divide the filling amongst each of the 12 tart shells.
Place in the fridge for 1-2 hours to firm up slightly.