This raw, no-bake, dairy-free cheesecake is topped with a creamy lemon layer over a simple date and nut crust. This paleo dessert is also gluten-free, grain-free and sugar-free. It can easily be made vegan by swapping maple syrup for the honey.
It needs to be kept frozen so it is quite a refreshing dessert for hot weather. It is best to use a springform pan for easy removal. A silicone tart pan with higher sides can also be used.
Ingredients for the crust:
1 cup of pecans
1 cup cashews
16 pitted dates
1/2 cup unsweetened shredded coconut
1 tbsp coconut oil melted
1 tsp lemon zest
Pinch of salt
Ingredients for the filling:
1 cup cashews, soaked in boiling water for 1 hour, then drained
1/4 cup lemon juice
1/2 cup honey
3 tbsp melted coconut oil
1 tbsp vanilla extract
1 tsp fresh grated turmeric
1/2 tsp salt
5 drops of food grade lemon essential oil or 1/2 tsp of lemon extract
Directions:
For the crust, add the pecans and cashews to a food processor and pulse until very fine crumbles.
Add the rest of the crust ingredients and process until a smooth dough forms.
Press dough in even layer into the bottom of a springform pan.
For the filling, place all ingredients into a high speed blender and blend until completely smooth.
Pour filling into the pan over the dough and freeze for at least 4-5 hours.
Let thaw for 10 minutes. Use a long sharp knife to help separate the cheesecake from the side of the pan for easy removal.
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