Raw Vegan Lemon Cheesecake
Gluten free / Sugar Free / Dairy Free
RAW LEMON CHEESECAKE
BASE INGREDIENTS)
- 1/2 cup Dates + 1/4 water
- 1 teaspoon honey
- 1/4 cup coconut oil
- 1/4 desiccated coconut
- 1/2 cup Peanut OR Almond or Macadamia Nut flour
FILLING INGREDIENTS)
- 1 x 400ml Coconut Cream Tin
- 1/4 cup Coconut oil
- 1 cup Raw cashews
- 1/3 cup Honey
- 1/3 cup freshly squeeze lemon + 1 lemon Zest
- 3 tsp agar agar
INSTRUCTIONS TO MAKE
Step 1 – Soak the cashews for 4 to 6 hours.
Step 2 – PREPARE AGAR – After hours of soaking the nuts, when you ready to start making the tart, prepare the agar.  Stir the agar with warm water (around 38 degrees) & mix well. Allow the agar mixture to cool to room temperature, or until it reaches a gel consistency. This can take around 30 to 45 min.
Step 3 – MAKE THE BASE – Bring dates & water to boil, with closed lid. Put off and let sit for 5 min. Take off stove & crush with fork. Then add rest of liquids, stirring until all is melted. Add dry ingredients, stir well & put in greased dish. Flatten base nicely & put in the fridge
Step 4 – Put all ingredients in a deep bowl / container & blend with hand blender OR put in smoothie machine & blend well
Step 5 – Put the filling over the base & put back in the fridge. Refrigerate for around 6 hours
Enjoy! 🙂