Zingy Lemon Cheesecake

INGREDIENTS

The crust

  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut (desiccated coconut is fine)
  • ⅔ cup walnuts
  • 1 heaped tablespoon coconut butter (if you cant find coconut butter use coconut oil instead)
  • 1 heaped tablespoon raw honey
  • pinch of salt

The filling

  • 1.5 cups roasted, unsalted cashews
  • ½ cup coconut oil
  • ½ cup raw honey
  • 2 tablespoons lemon juice (fresh is definitely best here – do not substitute this for lemon squash when you run out of lemon juice. It does not work!)
  • 3 tablespoons canned coconut milk
  • 1 teaspoon vanilla essence

The caramel

  • 14 pitted dates, soaked in water for an hour
  • 5 tablespoons canned coconut milk
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • pinch of salt

RECIPE

  1. Soak the dates.
  2. Start with the crust. Blend the walnuts in a food processor until thoroughly blended (almost into a paste). Add the rest of the crust ingredients and blend well.
  3. Line a 6 x 8 (approx.) glass dish with cling film and press the crust ingredients into it evenly.
  4. Now for the filling. Blend the cashew nuts into a chunky paste (this requires some patience as it take a while to break them down). Add the honey, coconut oil, lemon juice and vanilla extract. Blend until all the ingredients are mixed together. Now add the coconut milk bit by bit. You may need a little more than 3 tablespoons, keep adding it slowly whilst blending until you get the consistency of a thick paste.
  5. Pour the filling on top of the crust and spread it across evenly. Freeze for a couple of hours until solid.
  6. Finally for the caramel. Once the dates have finished soaking, blitz them in the food processor for 30 seconds to a minute. Whilst the food processor remains on add the coconut milk in bit by bit with the water, vanilla essence and pinch of salt. Keep the processor on for about 5 minutes until you get a caramel consistency. If required, add a little more coconut milk.
  7. Take the cake out of the freezer (once it has set solid).
  8. Pour the caramel onto the cake and spread it across evenly.
  9. Freeze for around half an hour until it has all set

 

Notes

  • Remove it from the freezer for about 15 minutes before serving.

Truffles

INGREDIENTS

  • 2 cup dates
  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup + 4 Tablespoons raw cocoa powder
  • 1 cup creamed coconut
  • 1/2 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • pinch of salt
  • 2 cups chopped mixed nuts (for decoration)

RECIPE

  1. In a food processor blend together the dates, walnuts and almonds until they are crumbly. If the paste is too thick, add a small drop of water (or add a drop of rum or whisky sometimes instead of the water for a kick).
  2. Add the cocoa powder and blend until mixed in (here is where you may need to add the drop of water / whisky too)
  3. Add the creamed coconut (I grate it first to assist incorporation).
  4. Remove the mixture from the food processor and in a large mixing bowl fold in the rest of the ingredients (APART FROM the chopped mixed nuts) with a wooden spoon.
  5. Roll the mixture into balls.  I usually go for table-tennis size balls, but marble size or even golf ball size works!
  6. Roll each ball into the chopped mixed nuts
  7. Freeze!

 

Notes

  • If the mixture is too sticky to roll then freeze it for half a hour
  • Freeze them for about an hour and take them out for ten minutes before eating them – or longer if you would sooner have them softer
  • Store in the freezer in an airtight container