A lovely raw lemon cheesecake with a delicious base of nuts, dates and coconut flakes. Refreshing, lemony, oil-free and naturally sweetened for the whole family.
Provide a loaf pan with a maximum size of 15x20cm. Line the bottom with baking paper. Note: the larger the shape, the thinner the cuts.
FOR THE BOTTOM. Blend almond flour, shredded coconut, dates, maple syrup, xanthan gum, and sea salt with a food processor until uniform and slightly sticky. If the dates are very dry, add a few drops of hot water. Press into loaf pan with wet hands until bottom and sides are evenly lined. Place in the freezer.
96 g Almond flour, 125 g Coconut shavings, 200 g Medjool dates, 30 g maple syrup, 1 Pinch sea salt
FOR THE FILLING Place cashews, vegetable milk, lemon juice, lemon zest, vanilla, maple syrup, xanthan gum and salt in a high-powered blender and blend to a homogeneous cream.
300 g Cashews, 310 ml Plant milk, 80 ml Lemon juice, Lemon peel, ¼ tbspn Bourbon vanilla ground, 45 ml maple syrup, A pinch of salt to taste, ¼ tbspn Xanthan Gum
Remove base from freezer and spread lemon cream on top.
Place back in the freezer or refrigerator and allow to set for at least 6 hours or overnight.
When eaten, remove, cut into 10 pieces, decorate with lemon slices and enjoy.
Lemon slices to taste, Lemon peel
Lasts up to 5 days in the refrigerator and 1 month in the freezer.