Raw Vegan Lemon Cheesecake Slice October 19 2017 by Simone Denny

Gluten Free, Dairy Free, Refined Sugar-Free, Vegan 

This is raw vegan lemon cheesecake has a lovely citrus flavour and a creamy texture. It is full of nutrient-dense ingredients and health-promoting enzymes. You can freeze it or keep it in the fridge. 

Base

1 cup of Almonds

¾ cup of shredded coconut

½ cup of dates

2 tablespoons of coconut oil

 

Filling

2 cups of raw cashews (soaked for 1 -2 hours)

½ cup of coconut oil (melted)

½ cup of maple syrup (or sweetener of your choice)

Zest of two small lemons (or one large)

3 tablespoons of lemon juice

1/3 cup of coconut cream or milk.

¾ teaspoon of Turmeric Powder

 

Base

Blend nuts and coconut until they form a coarse consistency. Add dates and coconut oil and blend until smooth. Press the mixture into the greased line in 24 x 30-inch tray (you could also us a spring-loaded cake tin). Place the base in the freezer while you make the filling.   

 

Filling

Add all the ingredients to the blender and blend until the mixture is completely smooth (this may take a few minutes). Pour the mixture over the base and freeze for 2 – 3 hours (or overnight in the fridge).

To serve remove from the freezer and allow the cheesecake to come to room temperature (maybe 15- 30 minutes). Decorate with lemon zest and cacao nibs.

Enjoy!