Ingredients
Crust:
- 1 cup raw almonds
- 5 soft Medjool dates, pitted
- 1 tbsp coconut oil, softened
- 1 tbsp chia seeds
Filling:
- 1 cup raw cashews, pre-soaked and strained
- 2 whole lemon, fresh juice
- zest of 1 lemon
- 1 tbsp stevia or sweetener of choice. I like to use manuka honey.
- 2 tbsp coconut oil, liquefied
- 1 tsp ground ginger (spice)
- 1 tsp pure vanilla extract
- ⅛ tsp turmeric (spice)
- 1 tbsp chia seeds
Base:
- In a food processor, process all crust ingredients until a sticky crumb is formed.
- Remove 2 tablespoons worth of mixture to create balls for decorating.
- Transfer the rest of the mixture into a round tray and flatten – you can use a muffin tin to make mini cheesecakes.
- Place the pan in the freezer while working on the next step
Filling:
Blend all filling ingredients, except chia seeds, in a blender until completely smooth. Add in chia and either stir with a spoon or pulse very briefly to fold the seeds in without grinding them down (don’t over-blend — you want those seeds visible in the cake!). Pour this mixture into the pan over the crust. Smooth out the top. Top with a few slices of lemon, the balls, and sprinkle with chia.
How to set and serve:
Freeze for 2-5 hrs or overnight. let the cake defrost for about 20 minutes before serving. Sever with a dollop of coconut yoghurt.
