No Bake Cheesecake with Walnuts, Figs and Dates
Ingredients
- 200 g medjool dates (pitted)
- 150g raw walnuts (or sub raw almonds or rolled oats)
- filling:
- 200g raw cashews (soaked in very hot water for 1 hour)
- 1 tsp vanilla extract
- juice and zest of 2 lemons
- 1/4 cup melted coconut oil
- 200g coconut yoghurt (i like @coyo_uk )
- for serving
- 2 cm slices of fresh figs
Preparation
Prepare a cake pan (I prefer a springform one, but round cake pans or loaf pans work as well) by lining with parchment paper. Set aside
Prepare crust by adding dates to a food processor and blitzing until small bits remain and it forms into a ball. Remove and set aside
To the food processor, add the walnuts and process into a rough flour. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze it between your fingers. If it's too dry, add a few more dates while processing
Add crust to the cake pan and press with fingers to distribute. To pack it down, use a small glass wrapped in parchment paper and really press it down, allowing the crust to come up the sides. Set in freezer for 10-20 mins to firm up
Add all filling ingredients to a blender (I use @vitamixuk ) and blend until very smooth - up to 2 minutes. If it won't come together or appears chunky, add a touch more lemon juice, coconut yogurt, or maple syrup, as the liquid will help it blend better
Scrape down sides as needed and blend until very creamy and smooth
Add filling to the chilled crust and tap a few times to release any air bubbles. Too with the figs
Freeze until firm - about 6 hours or overnight
Before slicing and serving, let thaw slightly for about 20-30 minutes
Store in the fridge for up to 5 days and in the freezer for a month