Lemon Cheesecake

Lemon Cheesecake

INGREDIENTS

Base

  • 2 cups of Medjool Dates
  • 1 cup of pecans
  • 1 cup of shredded coconut

Filing

  • 4 cups of cashews (soaked for 1 hour)
  • 2 cups of coconut oil
  • 1 ¼ cups of lemon juice
  • 1 cup of organic maple syrup
  • 2 teaspoons vanilla extract

METHOD

Base

  • Add dates, pecans and shredded coconut to a food processor.
  • Pulse the ingredients until the mixture starts to combine (ingredients are coarse).
  • Line a 12 inch spring-form cake tin with baking paper.
  • Place the mixture into the tin and press down to form the cake base.

Filing

  • Soak the cashews in water for one hour. After an hour, strain off liquid.
  • In a high speed blender add soaked cashews, coconut oil, lemon juice, maple syrup and vanilla extract.
  • Blend ingredients until smooth.
  • Pour contents over the base layer, evening it out with a spatula.
  • Freeze the cheesecake overnight to set.

 

Serves 24

2017-06-08T17:27:58+00:00