Raw Vegan Gluten Free Kiwi Fruit Cheesecake
Ingredients
Base
- 3/4 cup cashews
- 1/4 cup almonds
- 9 medjool dates
- tiny pinch of salt
Filling
- 1 3/4 cups cashews, soaked for a few hours
- 1/3 cup melted coconut oil
- 1/3 cup @purecocobella vanilla or plain coconut yoghurt
- 1/4 cup rice malt syrup
- 3 tbsp @purecocobella coconut water
- 3 tbsp lime juice
- 1 tsp vanilla
- pinch of salt
- Kiwifruit slices, to serve
Preparation
In a food processor, add the cashews and almonds. Process into crumbs.
Add the dates and salt. Process again to form the base.
Press into a lined cake tin (preferably with a removable base for easy removal. I used a 22cm tart tin).
Drain and rinse the cashews well.
Add them into a high-powered blender or food processor, along with the remaining ingredients.
Blend until completely smooth.
Pour into the base and smooth out the top.
Place in the freezer to set for a couple of hours, or just leave it in the fridge overnight.
Top with sliced kiwi fruit and coconut, and enjoy!
