Here at Life Retreat we want to bring you a wide variety of recipes for our ‘Recipe of the Week’ feature. For the first time, we present to you a dessert recipe, from the guys over at Vegan SA! Raw Lemon Cheesecake. Don’t let the word ‘raw’ throw you, as every ingredient in this recipe comes together to make a truly delicious cheesecake!
Raw Lemon Cheesecake
This is a delicious healthy raw dessert that is fairly easy to make if you have a food processor. The texture is really creamy just like a lemon cheesecake. (Don’t worry it won’t taste of avocadoes!)
For the crust:
1 1/2 Cups cashews or almonds
3 Cups desicated coconut
1 Tablespoon lemon juice
Seeds of 1/2 vanilla pod
1/2 Cup honey
1 Tablespoon coconut oil
Ingredients
For the crust:
1½ cups cashews or almonds
3 cups dessicated coconut
1 Tbsp lemon juice
Seeds of ½ vanilla pod
1 Tbsp lemon juice
½ cup agave nectar
1 Tbsp coconut oil
For the filling:
5 ripe avocadoes
¾ cup lemon juice
2 Tbsp lemon zest
¾ cup agave nectar
1 cup coconut oil
Seeds of 1 vanilla pod
½ tsp himalayan salt
Cooking Instructions
For the crust:
Grind all the nuts together in a food processor into a fine nut crumb mixture. Add the dessicated coconut and the other remaining ingredients and pulse until well combined. Use a quiche tin with removable base or a spring type cake tin and press the mixture into the bottom. Puncture holes into the base using a fork and put it into the fridge while you make the filling.
For the filling:
Blend all the ingredients together in a power blender until smooth. Pour into the crust base and refrigerate.
Serves 8 people. Enjoy!
Recipe provided by VeganSA
