Kefla Organics CBD & Golden Milk Latte Cheesecake

I actually drooled just typing the title. This cheesecake is THAT good.

And 11 months into the shitstorm that is 2020, I’m thinking we all could use an extra dose of high quality CBD.

Now, there is SO much debate on the validity of CBD. I’m confused by it, too, so don’t ask me to clarify. All I know, is that I prefer whatever products I consume to be organic, locally grown and in some type of delicious vessel. And really, I just go off of how I actually FEEL when I consume certain CBD products. Kefla Organics (based in Lousville, CO) hits all those marks and then some, with their line of full-spectrum chocolates, drink mixtures and tinctures. I’d had their chocolate before and they’re insanely addictive, so I had a feeling I would love their hot chocolate mix and golden milk mix just as much.

Their hot chocolate mix has been my new morning ritual, especially on the days when we’ve had snow already. Though I love a good turmeric latte, I have been making tons of pies and cheesecakes for new clients and for my new site eatfckingplants.com so I can deliver this deliciousness to Boulder/Denver friends! So this golden milk latte cheesecake seemed like a better way to incorporate their stellar CBD and it is TO DIE FOR. It’s smooth, creamy and has a decadent cashew/coconut filling that will make anyone’s mouth water. With 25mg of CBD per serving, it will (hopefully) give you a sense of chill, too.

Check out all of Kefla’s amazing products and let them help you survive the rest of 2020! Use code willhikeforkefla for orders through the rest of November to get 20% off your order.

GOLDEN MILK LATTE CHEESECAKE

1 1/2 cups raw cashews, soaked

1 cup coconut flakes, soaked

1/2 cup oat milk

1/2 cup coconut oil

1/3 cup maple syrup

2 tsp pure vanilla extract

2 tsp ground ginger

2 tsp ground turmeric

1 tsp cinnamon

2 tbsp Kefla Organics Golden Milk mix

ALMOND COCONUT CRUST

1 cup shredded coconut

1 cup almond meal

1/4 melted coconut oil or vegan butter

1/4 cup maple syrup

1/2 tsp baking soda

1/2 tsp sea salt

• Preheat oven to 350 degrees
• Mix together all ingredients for crust in a bowl until well incorporated-press into a greased pie dish/pan
• Bake at 350 degrees for 15 minutes
• For the filling, drain cashews and coconut and add to blender
• Add all other ingredients and blend until smooth and creamy, then pour into pie crust
• Let set in the fridge for at least four hours to let settle before serving