Recipe: No-Bake Lemon and Date Cheesecake
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Ingredients:
For the crust:
1/2 cup of oat flakes
1/2 cup hazelnuts, minced
1/2 cup of soaked raisins (soak for 3-4 hours)
For the cashew dough:
1 1/2 cup of soaked cashews (soak for 8 hours or overnight)
400g can of coconut milk (we recommend storing in the fridge overnight)
1 lemon
15 fresh dates (remove the pits)
a pinch of Himalayan salt
optional: vanilla extract
Method
First create the crust by blending together the oats and hazelnuts. Then, add the soaked raisins and mix again.
Line the sides of a cake tin (15cm in diameter) with baking paper. Add the crust mixture to the tin and press down well. Store in the fridge while preparing the cashew dough.
To create the cashew dough, transfer the soaked cashews into a blender or a big bowl. Add the juice and peel of a lemon, a pinch of salt, the coconut milk (just use the thick, dense part of the coconut milk) and fresh dates.
Mix everything together to create a smooth, creamy dough-like substance.
Add the cashew dough to the cake tin, then decorate the top with rose flakes and raw pistachios or coconut flakes.
Freeze for 2 hours or refrigerate overnight (or 8 hours). Then serve and enjoy!
Recreated from a recipe by An Apple a Day. Follow them on Instagram and Facebook!
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