Raw Lemon Cheese Cake

Ingredients

Raw Lemon Cheesecake

Crust

Filling

  • 1 1/2 cups raw cashews (soaked overnight or in boiling water for 1hr)

  • 2 large lemon juiced and rind (or 3 drops of food grade lemon essential oil)

  • 1/2 cup coconut oil (melted) (or ghee if not vegan)

  • 1 can of full-fat coconut cream

  • 1/2 cup maple syrup (or honey if not vegan)

  • pinch of seaweed salt

Optional - 2 drops of food grade lavender essential oil, 1 tbsp beetroot powder


Method

  1. Add dates and nuts to food processor and mix until combines and forms a loose dough like feel - it should stick together when you push it together between your fingers

  2. Place baking paper in a 10cm round cake tin and evenly press crust mixture firmly on the base and set in the freezer for it to firm up

  3. Add all filling ingredients to the blender and mix until it has thoroughly combined. The mixture needs to be creamy and super smooth - this may take a little while depending on your blender or food processor

  4. Once super creamy, taste and adjust sweet or sour by using more lemon juice or maple.

  5. Pour evenly over the base layer that has been in the freezer

  6. Place cake in the freezer for 4 hours or more

  7. Remove cake 30 min before eating or keep refrigerated for up to a week

Raw Lemon Beet cheese cake