Raw Lemon Cheesecake

If summer had a taste, this would be it in a delicious dessert. Enjoy bursts of lemon mixed with coconut for a tropical flavors that are perfectly matched a rich chocolate base. All raw, gluten and dairy free for a lovely summery vegan treat!

INGREDIENTS

Chocolate crust

12 dried dates pitted

1 cup of almond meal

½ cup sheered or desiccated coconut

3 tbsp. of raw cacao

½ tsp vanilla powder

Pinch of Himalayan or Celtic sea salt

1 tsp on virgin coconut oil

Lemon cashew cream

1 cup raw cashew

½ cup of raw macadamias

2 tsp of maple syrup

Juice and rind of 1 lemon (if you prefer less lemon flavour only use the juice)

Pinch of slat

1 ½ tsp of coconut oil

INSTRUCTIONS

For the crust...

• Place all ingredients in a food processor.

• Mix till well blended and ingredients start to form into a ball.

• Place in a tin lined with glad wrap.

• Cover the top with glad wrap and place in the freezer whilst preparing the filling.

For the cream...

• Place all the ingredients in a blender, except the lemon rind

• Blend until smooth and creamy

• Once all the ingredients are blended add the lemon rid and mix with a spatula.

• Take the crust out of the freezer and place the cream inside the crust shell.

• Top with fresh blueberries or raspberries.