Raw Lemon Cheesecake

Raw Lemon Cheesecake

Preparation time: about 20 minutes
Cost: approximately $14

Lemon Cheese:
3 cups cashews
8 tablespoons organic virgin coconut oil
3/4 cup raw honey
3/4 cup organic lemon juice
zest of 1 organic lemon
1 teaspoon organic vanilla extract
1/2 teaspoon sea salt
Crust:
1 cup organic almonds
1 cup dates
1/2 cup unsweetened coconut
coconut oil for oiling pan

Healthy, tasty, quick and cheap cake

Soak the cashews in cool filtered water overnight or at least for 1-2 hours. You can add 1 teaspoon of sea salt, which helps to breakdown anti-nutrients.

Blend almonds, dates and coconut in food processor till the mixture starts to clump together. Put the crust mixture into an oiled pie pan. Pat the crust down so it’s tightly packed and evenly distributed.

Next, drain the cashews and put in a food processor. Add 8 tablespoons of softened coconut oil. Then add honey, lemon juice, lemon rind, vanilla extract, sea salt and blend well to create a smooth, creamy texture. Scoop cheese on the top of the crust, distribute evenly. 

You can decorate the top of cake with dried coconut flakes, lemon slices, nuts or seeds, it’s up to you!

Put in refrigerator and let set for about an hour or two. You can store in fridge for a week or in freezer for a month if you have any leftovers ;-)