Monday, 17 September 2018

Raw Lemon "Cheesecake"

raw lemon cheesecake

I served this at a recent event and it may well have been one of my most popular desserts yet. It's everything a "cheesecake" should be- creamy and indulgent, yet a light enough dessert to still be enjoyable after dinner- and this one has the added plus points of being gluten free and vegan friendly, naturally! I love serving this with a homemade warm blueberry compote- simply simmer together blueberries with a little water and a splash of maple syrup (to taste). As this is a rich "cheesecake", you will need to take it out of the freezer further in advance than others on Halo Eats- even I've been caught out by this as I'm so accustomed to the other recipes- but don't worry, it will hold its shape and have the benefit of the zesty lemon flavour being even more pronounced if you serve it this way.

Three great health benefits: boosts immunity, promotes healthy skin, beneficial for bone health

Serves 8-10

Ingredients:
125g almonds
175g medjool dates, pitted
3 lemons (I always use unwaxed)
Pinch sea salt
300g cashew nuts, soaked overnight, drained & rinsed
1 x 160ml can coconut cream
150ml coconut oil (liquid)
100ml maple syrup
Edible flowers, to decorate (optional)

Method:
1) Grease an 8 inch springform cake tin with a little coconut oil.
2) Whizz the almonds in a food processor to finely chop. Add the medjool dates, zest of 1 lemon and salt and whizz again until the mixture starts to stick together. Press into the prepared cake tin and refrigerate to set for a couple of hours.
3) In a clean food processor, whizz the cashews to break up. Add the juice of the 3 lemons, along with the coconut cream, coconut oil and maple syrup and whizz until smooth and creamy.
4) Stir in the zest of 2 of the lemons to combine. Pour the "cheese" mixture on top of the prepared base and place in the freezer to set overnight.
5) To serve, remove from the freezer at least one hour before serving. You can remove the "cheesecake" further in advance but you'll need to keep it refrigerated. Decorate with edible flowers, if desired.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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