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.
- 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!
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.
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