Lemon & Berry Cashew Cheesecake

This tart, berry raw cashew cheesecake is just lovely and lemony, it goes down well on a warm spring or summers day.
Remember to use organic, fair-trade/local ingredients where possible!

50-lemon-berry-cashewcake

Base: Pulse ½ cup of sunflower seeds until they become a fine powder Add 1 cup of shredded coconut, pulse quickly.

Add 1/3 cup of sultanas or raisins (make sure they are oil free)

2 medjool dates

1 tablespoons of melted coconut oil

1 teaspoon of lemon zest

¼ teaspoon of Murray River Salt

Blend until well mixed. Press firmly into tin (I use a spring-form tin)

Lemon Cream:
Blend the following ingredients in a high-speed blender until smooth.
½ cup of fresh lemon juice
¼ cup of agave syrup
1/3 cup of sultanas or raisins
4 medjool dates
½ cup of melted cacao butter
1/3 cup of melted coconut oil
¼ cup of water (or fresh coconut water)
½ teaspoon of Murray River Salt

Next add in 2 cups of soaked and rinsed raw cashews, I like to soak mine for 24 hours in the fridge, though overnight (8 hours) is fine.
Blend the mixture until creamy and smooth. Spread on top of base.
Push/spread ½ – 1cup of fresh or frozen mixed berries (raspberries, strawberries, blackberries etc.) and if frozen defrost first and also add the juice from the berries on top of the cheesecake.

Pop the cake in the freezer until set, once set, use a warm cloth to melt the sides of the cake off the tin. Put the cake into the fridge to de-frost but to stay firm. Sprinkle the cashew cheesecake with lemon rind before serving.
Enjoy!!! If you make this recipe or any of my other recipes please let me know what you think and #magicmilkbarrecipe

x Missy

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