Dairy-free Lemon CheesecakePosted in Food on August 7, 2015
This healthy desert is fantastic for when you have people around as it tastes SOOO good and has that familiar cheese cake flavour.
1 1/2 cups of plain cashew nuts
1 teaspoon of vanilla extract
zest from 1/2 lemon
1/2 cup of shredded coconut
2 cups of soaked cashew nuts
3/4 cup of freshly squeezed lemon juice
1/2 cup of coconut milk
The meat from one fresh coconut
1/2 cup of coconut nectar ( or you could use maple syrup)
1 1/2 teaspoons of vanilla essence
1/2 cup of coconut oil
- zest from ½ lemon
Process the cashews, shredded coconut, lemon zest, vanilla and salt in the food processor to a fine powder. Add the date paste and continue processing until a dough-like consistency is achieved. The crust should hold together when gently pressed together. Add a small amount of water if necessary. Distribute on the bottom of a standard sized pie pan, and press an even layer on the bottom and up the sides. Cover and set aside in the refrigerator until ready to be filled.
Add all filling ingredients except coconut oil to a high-speed-blender. Blend well until smooth. Add the coconut oil and continue blending until incorporated (don´t blend the coconut oil longer than necessary). Pour filling into the prepared crust. Place in freezer to set 4-6 hours.
Garnish with lemon zest sprinkled on top.