Ingredients
- Crust Ingredients:
- 2 cups raw almonds
- 2 cups chopped pitted dates
- 1/2 cup raw cacao powder
- Filling Ingredients:
- 3 cups raw cashews soaked for 2 hours
- 1 1/2 cup fresh cranberries
- 1 cup organic unrefined coconut oil
- 3/4 cup raw agave
- 1/2 cup fresh lemon juice
- 1/2 cup filtered water
- 1 Tbsp lemon zest
- 1 tsp alcohol free vanilla extract
- pinch Celtic sea salt
Preparation
Step 1
1.To make the crust:
2.Place the almonds, dates and cacao powder in your food processor until well combined.
3.Roll this mixture into a ball (you might need a few more dates).
4.Grease a 9 inch springform cake tin with coconut oil.
5.Press the crust into the bottom of the pan and set aside.
6.To make the filling:
7.Place all of the filling ingredients into the blender and blend until rich and creamy.
8.Tweak flavours to taste. You might want some more sweetener or lemon zest. Note: this is quite tart.
9.Pour the filling into the tin.
10.Cover this tin with aluminum foil and place in the freezer for at least 5 - 12 hours.
11.Before serving, allow the cake to defrost for an hour and then place in the fridge.
12.**Note: because of the coconut oil this cheesecake will melt if left out in the heat.
13.To serve remove cake from tin, cut into slices and serve with raw cashew cream and lemon zest