MEYER LEMON “CHEESE” CAKE

By Bailey1_

Ingredients

• Crust:
• 2 tbsp shredded unsweetened coconut
• 2 cups raw pecans
• 10 dates, pitted
• 3 tbsp coconut butter
• 1/2 tsp sea salt
• Filling:
• 2 1/2 cups raw cashews (soaked for at least 8 hours)
• 2 tsp grated lemon zest
• 2 tbsp lemon juice
• 3/4 cup coconut oil
• 3/4 cup coconut nectar or brown rice syrup
• 1 tsp vanilla essence
• 1/2 tsp sea salt

Details

Servings 1
Adapted from sophieuliano.com

Preparation

Step 1

Spread pecans over a baking sheet and toast in the oven for 10-15 minutes until crispy. Remove and set aside to cool.

Dust the bottom of a deep baking pan or pyrex dish with coconut shreds (to prevent sticking).

Place pecans, dates, sea salt and coconut butter in a food processor, and process until the mixture turns into fine crumbles.

Pour the mixture into baking pan and press down to form a solid crust. Pop in the freezer.

Wash out your food processor bowl and time to start again!

This time place all your filling ingredients into your processor and process until really smooth.

Pour on top of chilled crust, and shake the dish gently to ensure even distribution.

Freeze

Remove from the freezer about 15 minutes before serving, and cut into small squares.

You can freeze it for up to 1 month.