Lemon (Cheese-less) Cheesecake!

Last week I caught up with the beautiful Melissa Ambrosini from Path to wellness. We spent the afternoon sitting in the sun by the river, drinking tea, admiring the view, chatting about everything and anything and of course indulging in delicious healthy treats! This is one of the sweets on the plate which was devoured in seconds. Cheesecake is hands down a favourite but a guilt free version is even better!
Enjoy x
Crust
  • 1 Cup Pitted Dates
  • 1 Cup Unsweetened Shredded Coconut
  • 1 Cup Raw Cashews
  • 1 Tsp Vanilla Extract
Filling
  • 1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
  • Juice of 2 lemons
  • the seeds of 1 whole vanilla bean (or 1 tsp. vanilla extract)
  • 1/3 cup raw coconut oil, melted
  • 1/3 cup raw honey (solid or liquid.)
Blend together all crust ingredients until crumbly to make the crust. Press into a glass dish or baking pan lined with coconut oil or unbleached baking paper. 
Blend together all of the filling ingredients in the most powerful blender you have until completely smooth and no lumps (it can take a couple of minutes).
Pour the filling mixture over the crust and set in the freezer. Sprinkle shredded coconut on top.
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