Raw Vegan Lemon Cheesecake

When life gives you lemons, share them with your beloved ones!

Recipe: make to a 6 inches pan
Base
4 pitted medjook dates about 78g
1/2 cup almond 70g
1/2 cup gluten free rolled oats 50g
1/2 tbsp coconut oil
Zest of half to one lemon
1/4 tsp pink salt

White layer
1 cup cashew nuts, soaked
1/2 cup coconut whipping cream
1/4 maple syrup
3 tbsp melted cocoa butter
1/8 tsp pink salt

Lemon layer
1 cup cashew nuts soaked
1/4 coconut whipping cream
1/4 cup lemon juice
1/4 cup maple syrup
Zest of 1 lemon
Pinch of turmeric for the colour
1/8 tsp pink salt

Base
Line a 6 inches pan with parchment paper. Set aside. Place all base ingredients in a food processor until compined. Firmly press the mixture into the base of the pan. Place pan in the freezer while working on the filling.

White layer
Add all the ingredients in a processor and process until smooth. Add more sweetener if desired. Pour mixture over the base. Place in the freezer until solid.

Lemon layer
Repeat the same process as the white layer.

When ready to serve, remove cheesecake from pan. Allow to thaw for a few minutes before eating. Enjoy!

Read an interesting article about how you can preserve lemon zest and, lemon juice in the freezer here

To a healthier body planet @katypepsi  @nm_meiyee @fitness_massage_chair_