Raw Lemon Cheesecake – The Wild Way

| 9 February 2018
Ingredients (makes one 10-12 inch cake or approx 6-8 individual-portion cakes)

Cake crust

1 cup of almonds
1 cup of coconut cakes
1 cup of soaked dates (leave chopped dates in water for 5 mins)
1/3 cup of mesquite
1 tbsp of cacao powder
Blend all together in a food processor until the mixture starts binding, yet still retains some texture. Grease a cake tin with coconut oil and press base into tin making a small lip up the side of the tin.

Filling

1 cup soaked cashews
20g Irish moss (optional)(when using it pre-soak, drain and blend into a puree)
1/3 cup of lemon juice
1 tbsp lemon zest
1 tsp of vanilla paste
pinch of salt
1/3 cup of fresh coconut meat
1/3 cup of agave
1/3 cup of coconut oil
Blend all together in a blender till smooth. Transfer the creamy filling into the cake tin and chill for 2 hrs.
Enjoy!
With Celebration & Appreciation,

Aiste & Joel