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Raw Lemon Cheeseless Cheesecake

The sun is shining and (hopefully!) Summer has finally arrived. A zesty lemon cheesecake is ideal for a country picknick but all that cows milk can leave you feeling heavy. Cashews are one of my favourite nuts, rich in zinc and a good source of protein, they create a creamy texture and are a perfect replacement for dairy. This beauty is also sugarless but oh so sweet. When eaten raw, lemon can be a powerful antioxidant and with cacao butter being full of vitamin E and anti-ageing properties, you’ll end your day in the sunshine looking and feeling like a 20 year old.

For the base:
  • 1 Cup Cashews
  • 2 Tablespoons Maple Syrup
  • 1/4 Cup Coconut Oil
  • 2 Teaspoons Vanilla extract or the seeds of one vanilla bean
  • 1/4 Teaspoon Himalayan Salt
  • 2 teaspoons Lemon Juice

Process the cashews into flour. Add remaining ingredients and process again. Press into the bottom of a 9 inch springform pan and chill to set.

For the filling:

3 Cups Cashews soaked for 1-2 hours

1 Cup Coconut Oil

1/2 Cup Lemon Juice

1 teaspoon Vanilla powder

1/2 Teaspoon Himalayan Salt

3/4 Cup Maple Syrup

1 1/2 Cups Lime Juice

Blend all ingredients until smooth. Pour on top of base. Place in the freezer to set. Once set it can be stored in the refrigerator.


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