Lemon Vanilla Cashew Cheesecake

Ingredients

Base

1 cup almonds or walnuts (unsalted)

1 cup Medjool dates, pitted (soft, or soaked 10 mins in warm water and drained)

Pinch of sea salt

1 tsp vanilla extract

Filling

2 cups raw cashews (soaked 4+ hours or overnight, then drained)

1/3 cup coconut oil, melted

1/3 cup maple syrup or raw honey

1/2 cup full-fat coconut milk

Zest of 1 lemon

1/4 cup fresh lemon juice (about 1-2 lemons)

2 tsp vanilla extract

Pinch of sea salt

Instructions

1. Soak cashews in water for at least 4 hours or overnight. Drain before using.

2. In a food processor, pulse almonds/walnuts until crumbly. Add dates, salt, and vanilla. Blend until it forms a sticky dough. Press firmly into the base of a lined springform pan (20cm or 8 inch) or if making mini ones like mine above, into the mini cupcake mold for that. Place in freezer.

3. Blend all filling ingredients in a high-speed blender until smooth and creamy. Scrape down sides as needed. Taste and adjust lemon/maple to your liking.

4. Pour filling over the base/s. Smooth the top. Freeze for 3-4 hours or until set. Then move to the fridge for 1-2 hours before serving for the best texture.

5. Garnish with flower petals, almond/peanut butter, buckinis, poppyseeds, lemon zest, cacao nibs or any edible prettiness you like.

To Note:

Keep in the fridge for up to 5 days. Or freeze for up to 1 month (thaw in fridge 1-2 hours before serving)

Optional:

Add frozen blueberries to half the mix and blitz for a touch of purple and boost of antioxidants.