We don’t deliver deserts, but we love them all the same! Here’s a great recipe for Raw Lemon & Coconut Cheesecake…
3 cups raw cashew nuts
Melted extra virgin coconut oil to grease
1 1/2 cups macadamia nuts
12 medjool dates, pitted
2 tablespoons white chia seeds
270ml can coconut cream
Extra 1/3 cup extra virgin coconut oil
2 tablespoons maple syrup
Finely grated zest and juice 2 lemons
Lemon and lime slices, to garnish
1. Put cashews in a large bowl. Cover with water and set aside for 1 hour.
2. Meanwhile, grease a 22cm round springform tin with coconut oil, line base and side with baking paper. Put macadamias, dates and chia seeds in the bowl of a food processor and pulse until finely chopped. Using your hands, press into the base of prepared tin, then freeze while preparing filling.
3. Drain cashews and transfer to the large bowl of a food processor with coconut cream, extra coconut oil, syrup, zest and juice. Process for 5 minutes, or until a smooth paste forms. Pour over base and smooth surface. Freeze for at least 2 hours, or overnight until set firmly.
4. Remove cake from freezer 15 minutes before serving. Remove from tin and top with lemon and lime slices to serve.
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