For the base:
1 cup oats
1 cup mixed almonds & hazelnuts
6 dates (stones removed)
1 tbsp maple syrup
6 tbsp coconut oil (melted)
For the top:
1 cup cashews (soaked for 1 hour)
1 cup coconut cream
2 tbsp cornflour
1/2 cup lemon juice (freshly squeezed)
1 big tbsp lemon zest
pinch of himalayan pink salt
1/4 cup maple syrup
Vegan Lemon Cheesecake
30th August 2016
This is truly the best cheesecake ever - with no cheese!!
Heat the oven to 185C or 175C if fan assisted. Line the base of a spring release or push through 9inch circular cake tin with grease proof paper.
In a food processor: mix together the oats, almonds, hazelnuts and dates, then add the maple syrup and oil. Add more oil if it's too dry. Put this mixture into the cake tin and squish it down evenly with a large spoon, then set aside.
In a high-speed blender: add all of the ingredients for the topping and blend on high until you have creamy smooth mixture. Pour this on top of your base and tap gently to remove any large bubbles.
Bake for approximately 30 minutes, or until the edges start to look a bit golden and the middle looks a bit wobbly when you shake the tin.
Let it rest for several minutes then pop it in the fridge for a couple of hours.
It should last 3 to 4 days :-)