When I get a little run down or if I catch a cold, I’ll always make myself a little concoction of lemon, ginger, honey and hot water which seems to work a treat and tastes delicious too. The tartness of the lemon, spiciness of the ginger and the sweetness of the honey are just a great combination taste-wise, as well as having lots of lovely healing powers between them too.
Last time I felt a bit poorly, I sat on the sofa snuggled up and sipping away and decided I needed to create a recipe showcasing these fabulous flavours, as they really do work so well together. So I came up with these amazing lemon, ginger and honey cheesecake bites! They are just heavenly – the base tastes just like gingerbread and the creamy cheesecake layer is refreshingly zingy at the same time as being gorgeously sweet thanks to the lemon and honey.
So next time I’m feeling under the weather I think I’m just going to make myself a batch of these to go with my hot drink, to give myself the best chance of getting better of course…all in the name of a speedy recovery! And I should probably keep consuming them as a preventative measure too…as, I reckon, should you – they’re just so yum!
For the base
- 1 1/4 cup cashews
- 1 1/4 cup oats
- 1 cup dates
- 1 thumb sized piece of fresh ginger
- 1 tbsp coconut oil
For the cheesecake layer
- 1 cup cashews soaked in water for at least 4 hours
- 1 cup coconut cream
- 1/2 cup coconut oil
- 1/2 tsp vanilla
- 4 tbsp maple syrup (or honey)
- Zest of 1 lemon
To make the base, simply pop the ingredients into your food processor and blend for a couple of minutes, until they form a big sticky ball. In a lined baking tin or cake mould, press down the mixture with a spoon until it is flat and evenly distributed, then set aside while you make the cheesecake layer.
To do this, again place all the ingredients in a food processor or high speed blender and blend until completely creamy, testing the mixture every minute or so to check. It should take around five minutes but this will depend on the speed and power of your equipment. Once you have a super silky texture, spoon it into your mould, even it out with a spoon and place in the freezer for at least two hours to set. Cut into squares and enjoy!