‘When life gives you lemons make cheezecake’
Sorry i haven’t posted for a while, I’ve been really busy with the eBook and stuff for school; but this is my last week of school so I should be able to post more stuff within the next few weeks.
What I Used in the Kitchen:
For the Crust:
- 2 cups of nuts (I used mixed and walnuts)
- 1/2 cup shredded coconut
- 1/4 cup of dates, soaked
- 1 tablespoon of coconut oil
- 2 cups of raw cashews, soaked overnight
- 1 can of coconut cream
- zest and juice of 2 lemons
- 1/3 cup maple syrup
- 2 tablespoons of melted coconut oil
- 1/4 teaspoon vanilla extract
- 1 teaspoon of agar agar
Prepare a spring form tin (16cm x 25cm) with bake-paper, so that the cheezecake can be removed easily. I actually used a small muffin tin, but you can used what ever you want.
In a high speed blender or food processor, blend all the crust ingredients except for the dates. While the crust is blending, soak the dates in hot water for about 10 minuets. Once the dates have soaked, add them into the crust mixture and blend until a soft sticky dough forms.
Press the crust into your prepared tin and refrigerate for at least 1 hour.
While the crust is in the freezer, make the filling. Add all the ingredients (except the agar) into a blender and blend until it is smooth and creamy. Pour into a small sauce-pan and sprinkle the agar on top. Heat over a medium heat and stir contently until boiling. Pour the filling on top of the crust and refrigerate until it is firm to touch.