Lemon and Raspberry Raw Cheesecake Slices
Ingredients
- Base
- 100g Almonds
- 55g Walnuts
- 55g desiccated coconut
- 15 medjool dates-stone removed
- Zest of 1 lemon
- Filling-
- 450g raw Cashews -soaked overnight
- 1/2 Cup Coconut yogurt
- 3/4 C Coconut milk
- 300ml Rice malt syrup
- 2 1/4 Tsp pure vanilla extract
- Zest of 1 large Lemon
- 2-3 handfuls of frozen Raspberries
Preparation
Place all Base ingredients into a food processor and blitz until it sticks between fingers when pressed, if it’s not clumping together just add another date or two
Line a baking tray with baking paper and place mixture into tray. Press down with the back of a spoon or damp fingers. Place in to fridge whilst you make the filling
Rinse and drain cashews
Place all filling ingredients into a high speed blender EXCEPT the raspberries
Blitz until smooth and creamy
Pour onto the base and add raspberries, gently pushing them down into filling
Place into freezer overnight
Take out 10 mins before serving
Enjoy
