Desserts

Lemon Turmeric Vegan Cheesecake with Blueberries

This easy, paleo Lemon Turmeric Vegan Cheesecake is made from cashews and has a blueberry swirl! It’s so creamy you’ll never know it’s dairy, grain and gluten free!

12
For the cheesecake:
3 Tbsp Flax seed meal
12 1/2 Tbsp REBBL Turmeric Lemon Tart, divided * (about 1/2 of a single 10oz bottle)
2 1/2 Cups Roasted cashews, soaked in water overnight**
1 Cup Unsweetened apple sauce
1/2 Cup + 2 Tbsp Coconut sugar
1/4 Cup Honey
2 1/2 Tbsp Coconut oil, melted
1/2 tsp Ground turmeric
Pinch of sea salt
For the blueberry sauce:
1 Cup Fresh blueberries
2 Tbsp REBBL Turmeric Lemon Tart
1 Tbsp Honey
For the crust:
1/3 Cup Coconut oil, softened to room temperature (should be the consistency of soft butter)
3 Tbsp Honey
3/4 Cup Coconut flour, sifted (66g)***
Pinch of sea salt
Preheat your oven to 350 degrees. Place the flax seed meal into a medium bowl. Pour 7 1/2 Tbsp of the REBBL elixir into a liquid measure and microwave just until warm, about 30 seconds. Pour the warm REBBL...
See the full directions on my site
Nutritions

Calories
710

Sodium
23mg
0% DV

Fat
54g
83% DV

Protein
9g
19% DV

Carbs
35g
11% DV

Fiber
3g
13% DV

Chili Cheese Dip

512

This six ingredient hot Chili Cheese Dip is always a hit with friends and family. It takes less than 15 minutes to make on the stovetop and can easily be adapted to a crock pot.

2 1/2 cups homemade chili
6 ounces cream cheese
1/3 cup salsa style tomatoes (or salsa)
1 tablespoon hot sauce
1 cup shredded cheddar cheese
1 cup shredded Pepper Jack Cheese
8
Nutritions

Calories
279

Sodium
1024mg
42% DV

Fat
17g
27% DV

Protein
14g
28% DV

Carbs
22g
7% DV

Fiber
14g
58% DV
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