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Desserts

Raw Lemon & Caramel ‘Cheesecake’ with Buckinis Base

Light and fresh with flavours of lemon, caramel and vanilla. This lush vegan, gluten and refined sugar free ‘cheesecake’ is the perfect treat to enjoy with friends on a lovely spring day.

Raw Lemon & Caramel ‘Cheesecake’ with Buckinis Base

Print Recipe

SERVES 10

ingredients

Base
1 ½ cups Caramelised Buckinis Clusters see product
½ cup Coconut Chips see product
1 ¼ cups dates
1 tsp Vanilla Powder see product
2 tbsp Coconut Oil see product
pinch sea salt flakes
Filling
2 ½ cups raw Cashews (soaked in water overnight, then drained)
150ml coconut cream
½ cup Coconut Oil see product
¾ cup pure maple syrup
2 tsp Vanilla Powder see product
zest of 3 lemons
juice of 1 lemon
pinch sea salt flakes
80g Caramel chocolate see product

method

Step 1Line a 20cm spring form pan with baking paper and set aside.
Step 2In a food processor add the coconut flakes, dates, vanilla powder, coconut oil, sea salt and half the Buckinis and blend until combined. This will take a few minutes.
Step 3Next place the mixture into a mixing bowl and add the rest of the Buckinis, mixing together well with your hands.
Step 4Press the base mixture firmly into the prelined pan and set aside.
Step 5Now add the filling ingredients to the food processor and blend until very smooth. This can take up to 10 minutes of stop start processing, but it’s worth it!
Step 6Pour the creamy cashew mixture onto the base, then cover with cling wrap and place in the freezer to set overnight.
Step 7When you are ready to serve, remove the cake from the freezer and the tin and place onto a serving plate. Remove the cake from the freezer 15- 20 minutes before slicing and serving.
Step 8Gently melt the Loving Earth Lemon Caramel chocolate over low heat, then drizzle it over the cake. Keep the leftover cake in an airtight container in the freezer.