Raw Lemon Cheesecake

At the FloVibe event last week I tried the Hazlebury Kitchen raw lemon cheesecake and fell in love! 

Take a look at their website, the pictures of the cakes are beautiful and I would really recommend you buying some! (Not a spons I just really liked them!)

I loved it that much I actually went out and bought all of the ingredients to create my own lemon cheesecake. 

This recipe is really easy because its literally just 5 ingredients. 

And I imagine if your not a massive fan of lemon, you could switch it for raspberry or lime! (My next adventure!) 

I served mine with fruit and some crunchy cacao and berry topping. 

A beautiful summer dessert!





Ingredients:

Base-

30g Coconut Oil
100g Almonds
100g Dates

Topping- 
150g Cashew Nuts
1 Tablespoon Maple Syrup
50g Coconut Oil
150ml Almond Milk
2 Lemons - Zest and Juice


Method:

  1. Place cashews in a bowl of boiling water for about an hour. 
  2. Blitz together all of the base ingredients in a food processor.
  3. Line a circular tin with coconut oil and press the basemixture in the bottom. Refridgerate for 30 minutes. 
  4. Drain the cashews and blitz them and all of the other topping ingredients in the food processor until smooth. 
  5. Spoon onto the base and put in the fridge for 2 hours until set. 
  6. Serve with fruit!

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