Hey everyone! Hope your week is going great and January weather it treating you well! Winter in Victoria has been so great, I seriously can’t complain. For a Mexican girl, this is total bliss!
Talking about bliss.. Oh my goodness, if you’re ever in BC, you have to stop by Jusu Bar. This place is one of my favorite (probably top 3) places to go, it is literally 2 minutes from my school which is NOT good, too much temptation! They have so many amazing things to try!
Last week I tried their “Double Jointer Mylk” which is basically golden milk but SO MUCH BETTER! Super flavorful, super sweet without refined sugar (they use dates) and incredibly creamy and smooth. So, so good!
Since my creativity was flowing that day, I decided to make something a little bit more special with the mylk and a cheesecake happened..
The milk is so sweet that I didn’t really need any extra sweetener, but if you don’t have Jusu products available, you can make the mylk at home with the same ingredients they use.
Gastrawnomica’s Double Jointer Aka. Golden Milk Cheesecake!
Makes a medium cheesecake
1/2 cup pitted dates
1/2 cup almonds or pecans
1/4 cup shredded coconut, unsweetened
2 cups soaked raw cashews
1/4 cup coconut oil, melted
1 tbsp vanilla extract
3/4 bottle of Jusu’s Double Jointer Milk (about 1 1/2 cups)
1/4 cup maple syrup or stevia drops to taste
Start by soaking the nuts for 5-6 hours.
Prepare the crust by processing the dates, nuts and coconut in your food processor or vitamix. Add water if needed, until you have a sticky consistency. Transfer mixture to a cheesecake pan and leave in the freezer while you make the filling.
Blend the cashews, melted coconut oil, milk and vanilla until you have a very creamy consistency. Add the maple syrup to taste until creamy and smooth. **The milk is quite sweet so I didn’t need to use a lot of extra sweetener, so feel free to add as desired.
Spread over the crust and freeze for at least 12 hours. Once ready, leave outside the freezer for 5 minutes and remove from pan while frozen.
Top cheesecake with your favorite toppings. This holds really well if left in the fridge but you can also put it back on the freezer if you won’t eat it too quickly.
Let it sit for about 20-25 minutes before cutting and serving so you get a super creamy and not frozen consistency.
I hope you all really enjoy this recipe and let me know what you think! Would love to hear your opinion and see your pictures on Instagram or Facebook, don’t forget to tag me #gastrawnomica.