Raw Lemon Cheesecake

Ingredients

Base 

1 1/2 Cups Desiccated Coconut

1/2 Cup Raw Cashews

15 pitted Dates - soaked for 5-10 mins to soften them.  You can use medjool dates if you like, just remove the pip

1 Tablespoon maple syrup

Pinch of Salt

Topping

1 1/2 Cups Cashews

1 Cup of Coconut Cream

1/4 cup of maple syrup or honey

4 Tablespoons Coconut Oil

1 teaspoon vanilla extract

Juice of one lemon 

Rind of one lemon - sprinkled on top of the cheesecake 

Directions

1. Put 1 1/2 Cups of Cashews into a pot and cover with water and boil for 10 mins to soften

2. Place base ingredients into a blender or food processor and blend until combined like cookie dough

3. Press base into a dish lined with baking paper and put into the freezer while you make the topping.

4. Drained softened cashew nuts and place all other ingredients into the blender or food processor and blend until creamy and smooth. Pour onto base, sprinkle the top with lemon rind and return to the freezer to set for 4-6 hours 

5. Cut into slices and enjoy straight away or return to the freezer for storage. 

The dense chocolatey base of this cheesecake pairs so nicely with the fresh light creamy lemony top.  So easy to make with no oven required.