Golden Mylk "Cheesecake" Bars
Who here loves turmeric and combating inflammation throughout the body?
Who here loves snacking?
Who here loves reducing inflammation while consuming fermented food that is beneficial for the health of your digestive system?
What if I told you, you can do that WHILE YOU EAT CHEESECAKE?!
And what if I told you that cheesecake was dairy, gluten and grain free?!
Wouldn't you be super stoked?
Well I hope so because I sure as hell am!
So what is golden mylk anyways?
Golden mylk is turmeric tea that capitalizes on the health benefits of turmeric, in combination with other ingredients like black pepper, coconut milk, and sometimes ginger.
But here's the thing. The curcumin in turmeric isn't very bioavailable on its own. This is why combining black pepper (which has a compound in it called piperine), is necessary for the absorption and utilization of the curcumin. By consuming black pepper and turmeric together, you can increase the curcumin availability by up to 2000%.
I usually make my own blend of golden mylk. It's a recipe that I plan to post soon so you guys can make your own too. It's nice to have on hand for baking, cooking, and tea drinking alike.
However, if you're in a hurry and want somethings that's a quick scoop, stir and drink away, then Botanica Turmeric Golden Mylk is going to be totally up your alley. Each tsp of this product gives you 2000mg of turmeric, plus other benefits from cinnamon and ashwaganda root. It's extremely convenient to have in my cupboard when I want a go to beverage that will help fight inflammation, balance blood sugar, prevent free radical damage, and reduce cortisol levels.
These bars have such a soft and smooth texture. The texture is one of my favourite parts besides the flavour of course! I highly suggest making it in a high speed blender such as a Vitamin or Blend Tec, or something comparable. Turning the cashews into a smooth consistency is key to this recipe.
Another reason why I love these "cheesecake" bars is that they're actually fermented too! This means it's adding more nutritional value to your super tasty snack by increasing the absorption of nutrients by "predigesting them" (making it easier for your stomach and small intestine to break down into nutrients), and adds healthy bacteria to your precious yet fragile gut micro biome.
The fermenting is super easy to do, barely takes any effort, and adds a really nice and familiar "cheese" flavour to the cashew base. Do not be intimidated if you've never fermented before!
This recipe a 3-step process but I like it that way. I like putting time and energy into creating something for myself to consume and nourish myself with. It's all about self care.
If I can love and nourish myself while eating cheesecake well holy shit! Isn't that living my best life?
I hope you all enjoy this dairy, gluten, grain and refined sugar free recipe.
Make sure to check out Botanica Turmeric Golden Mylk if you haven't yet!
2 C raw cashews
1/2 C full fat coconut milk
2 capsules probiotics*
2 1/2 tbsp Botanica Turmeric Golden Mylk
2 tbsp coconut butter**
1 tsp vanilla extract
1/3 C maple syrup
2 tbsp lemon juice
1/4 tsp cardamom powder
1/4 tsp himalayan salt
pinch of pepper
1/2 C hemp seeds
1 C macadamia nuts
1/2 C packed pitted dates
2 tbsp coconut butter**
1 tsp vanilla extract
1/4 tsp salt
*This recipe is fermented for 24 hours. It gives the cashews a similar flavour to cream cheese, lightly tangy. I prefer to ferment the recipe as it aids in digestive health by contributing to a healthy micro biome, however if you don't wish to do so, simply skip the fermentation step in the recipe and don't use the probiotics.
**Coconut butter is not the same as coconut oil. You can make your own for MUCH cheaper than purchasing, simply by putting unsweetened coconut flakes in a high speed blender or food processor and processing until completely smooth. However if you want to buy it, I recommend Coconut Manna by Nutiva.
Put the cashews in a bowl and fully cover with water for at least 4-6 hours (use boiling water to reduce soaking time).
In a food processor, combine all ingredients for the crust. Process until it's all mixed together evenly and can be squeezed together and not fall apart.
Line an 8x8 baking dish with parchment paper and press crust evenly into the dish. Refrigerate until ready for the cheesecake
Thoroughly drain and rinse cashews.
*AVOID THIS STEP IF NOT FERMENTING
Break up 2 probiotic capsules and mix in cashews and coconut milk in a medium bowl. Lightly cover with a cloth and leave it on the counter for 24 hours or at least overnight.
The longer it ferments, the more tangy and "cream cheese" like flavour it will have.
Add cashews, coconut milk, and all remaining ingredients for the base in a high speed blender. Blend until smooth and creamy.
Pour base overtop of crust and spread out evenly with a rubber spatula.
Chill in refrigerator minimum 3-4 hours. Cut into 12 squares once they've fully chilled.
Store in air tight container in fridge.