Click here to printRaw 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.
SERVES 10
ingredients
Base
- 1 ½ cups Caramelised Buckinis Clusters
- ½ cup Coconut Chips
- 1 ¼ cups dates
- 1 tsp Vanilla Powder
- 2 tbsp Coconut Oil
- pinch sea salt flakes
Filling
- 2 ½ cups raw Cashews (soaked in water overnight, then drained)
- 150ml coconut cream
- ½ cup Coconut Oil
- ¾ cup pure maple syrup
- 2 tsp Vanilla Powder
- zest of 3 lemons
- juice of 1 lemon
- pinch sea salt flakes
- 80g Caramel chocolate
method
- Step 1 :Line a 20cm spring form pan with baking paper and set aside.
- Step 2 :In 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 3 :Next place the mixture into a mixing bowl and add the rest of the Buckinis, mixing together well with your hands.
- Step 4 :Press the base mixture firmly into the prelined pan and set aside.
- Step 5 :Now 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 6 :Pour the creamy cashew mixture onto the base, then cover with cling wrap and place in the freezer to set overnight.
- Step 7 :When 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 8 :Gently 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.
Article printed from Loving Earth: https://lovingearth.net/