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  1. Home
  2. gluten free cake recipe

Raw lemon cheesecake

This no-bake cake is dairy-free, with cashews and coconut cream making the filling on a nut, date and chia seed base (which can help you feel full for longer).
  • 21 Sep 2015
Raw lemon cheesecake
Cook: 210 Minutes - easy - Serves 12 - Vegetarian - Vegan - gluten-free - dairy-free - egg-free - paleo - pregnancy-safe - raw food
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This no-bake cake is dairy-free, with cashews and coconut cream making the filling on a nut, date and chia seed base (which can help you feel full for longer).

Ingredients

450 g (3 cups) raw cashews

200 g (1 ½ cups) macadamia nuts

12 Medjool dates pitted

2 tbsp white chia seeds

270 ml can coconut cream

⅓ cup extra virgin coconut oil plus extra for greasing

2 tbsp agave syrup or maple syrup

Finely grated zest and juice of 2 lemons

1 sliced lemon, for garnish

1 sliced lime, to garnish

Method

  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, then 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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