Prep Time:
Scale
Ingredients
- Crust
- 1 cup desiccated coconut
- 1 cup dates (soaked for 10 mins in hot water if not sticky enough)
- 1/2 cup raw almonds
- 2 tsp lemon zest
- Cheesecake Batter
- 1 cup raw cashews (soaked, drained and rinsed)
- 100g pitaya (1 pitaya plus smoothie pack) or 1 cup wild blueberries/raspberries
- 2 tbsp pure maple syrup
- 2 tbsp lemon juice (about 1 lemon)
- 1 tbsp unrefined coconut oil, melted
- 3 tsp raw apple cider vinegar
- 3cm vanilla bean (1/2 tsp vanilla extract)
- 1/4 tsp pink himalayan salt
- Topping
- 1/4 cup raw pistachios
Instructions
- Start by making 2 tsp of lemon zest using a grater (make sure you’re using an organic lemon and rinse well before use).
- Add crust ingredients to food processor until sticky.
- Put into a cake form or mold (I used a 9 inch/23 cm silicone mold). Distribute evenly and press down firmly. Top the crust with parchment paper, then use the flat end of a large pot to press down on the middle of the cake to create an uprise at the edges.
- Add the cheezecake batter ingredients into a high speed blender and blend until smooth and creamy.
- Pour the batter onto the crust. Leave in freezer to set for a minimum of 1 hour.
- Crush pistachios using the flat edge of a ceramic knife or pulse them in the food processor a couple of times. Decorate the edges of the cake with pistachios before serving.
- Allow 10 minutes for the cake to defrost after taking it out of the freezer (it will take a little longer if you used a smaller cake mold).