Raw Lemon Cheesecake

By foodiva

Ingredients

• 2 cups (230 g) cashews
• 1 cup (125 g) macadamia nuts
• 3/4 cup (200 ml) lemon juice
• zest of one lemon
• 1/2 tsp sea salt
• 1 tsp vanilla extract
• 1/3 cup (80 ml) maple syrup
• 3/4 cup (200 ml) of coconut oil
• 6 medjool dates or 200 g raisins
• 1 1/4 cup (150 g) pecans
• 1 tsp vanilla extract
• pinch of sea salt
• 1/2 cup (50 g) coconut, desiccated

Details

Servings 12
Preparation time 40mins
Cooking time 280mins
Adapted from rebootwithjoe.com

Preparation

Step 1

Juicing vs. Blending

Blender Buying Guide

Juicing vs. Blending

Blender Buying Guide

Make this tart and delicious raw treat and you’ll be enjoying an amazing dessert without the buckets of processed dairy and sugar! A typical cheesecake is a sure fire way to upset my stomach and fire up my eczema so here is a healthy version that is creamy and delicious, dairy-free, gluten-free, and processed sugar-free. This contains plenty of vitamin C, protein, zinc, magnesium, good fats and fibre. So go ahead and enjoy a slice without the guilt.

Directions:

Process the pecans until a crumb consistency forms then add the raisins (or dates), vanilla, sea salt and coconut until well mixed. Press the mixture into the tin evenly then refrigerate for atleast 1 hour.

Melt coconut oil.

Process or use a high powdered blender to get a smooth consistency with the cashews, macadamias, lemon juice, lemon zest, sea salt, vanilla, maple syrup and coconut oil. Blend until smooth and creamy.

Pour the filling into the tin to cover the base evenly and place in the freezer for 2 hours or more.

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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