Raw Lemon Cheese Cake

Raw Lemon Cheese Cake

Base:
1 cup cashews
1 cup almond Meal
4 dates
½ cup shredded coconut
1 tbs coconut oil


Soak cashews and date for at least 1hr, strain then blend in a food processor. Add dry ingredients, blend again and finally add melted coconut oil, blend again. Pour mixture into a round tin, press into the bottom of the tin and place in freezer to set.

Filling:
2 cups of Cashews (soak overnight or for 4 hours)
1/3  cup Coconut Milk
¼ cup Coconut
2 tbs Rice Malt Syrup
4 Small Lemons (juice, keep Zest)


Once soaked, blend cashews in a food processor until they start to form a cream, add the rest of the ingredients including about half of the lemon zest and blend until smooth, thick and creamy. Add more coconut if you need to make it thicker or coconut milk to make thinner. Pour on top of set bas, sprinkle the remaining zest on top to decorate and place back in the freezer to set, this will take up to 1-2 hours depending.

Serve at room temperature and enjoy!