By Amy Joyous
Raw Vegan Lemon Cheesecake
Ok so this is not officially 'cheesecake', no cows were harmed yes!
I believe this is so much more delicious than a lump of philly cheese with sugar mixed in... and my old fav condensed milk is no where in sight.
I have made a few of these over time, different ingredients... whether it's because of the brand new whipper of a blender or the simple tasty ingredients, this works, and if you love citrus and lemon like me.... you will want to give this yummy zesty creation a go!
The ingredients to this delish lush lemon tart/dessert..... simple, wholesome, whole foods.
Activated almond, Himalayan salt and date base with creamy lemon coconut oil cashew nut middle....
The difference with this one, compared to a tart you buy at a cafe... the smoothness, the fact that it is not jelliesh.... and the zest!! Young Living Lemon oil is an AMAZING edition!!!
So the whole food ingredients:
Whole food Base:
1 cup of Almonds
Soaked overnight, drained and blended with
1 cup of dates
Pinch of PinK Salt
Place onto dish, mould, with baking paper
Flatten blended mixture into dish, set aside in fridge.
I
- Indie the Citrus Girl -
Whole food Lemon filling:
2 cups of cashews soaked for 4 hours
1/2 cup of maple / rice malt syrup
Juice of 2 Lemons (1/2 cup)
6 - 10 drops of YL Lemon oil (depending on your zesty metre) Im a 10
3 tbsp coconut oil
1 tsp vanilla essence or paste....
a generous pinch of pink salt!
Directions:
Place all filling ingredients into the blender, whip, whip it , whip it good....
So when it looks creamy and all mixed together...
You are ready to pour over base.....
Use spatula to create even top or pattern.
TOPING:
Decorate with fresh or frozen blackberries and cherries
Dust with shredded coconut.
Place your clean eating creation in the freezer or fridge!
and eat in 2 hours........ or earlier if you cannot wait!
EnJOY the lemon love xox
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