LEMON & CHIA SEED CHEESECAKE 

 

INGREDIENTS

For the base:

125g raw almonds

8-10 Medjools dates

¼ tsp vanilla paste

2 tbsp ground flaxseed

2 tbsp RAW coconut oil

a pinch of Himalayan Pink Salt

 

For the filling:

250g soaked raw cashew nuts

150g RAW Acacia honey

100g RAW coconut oil

Juice of 4 lemons and grated zest of 1 lemon

¼ tsp vanilla paste

a pinch of Himalayan Pink Salt

2 tbsp RAW Chia Seeds
 

For the topping:

Chia seeds, Lemons zest, pomegranate seeds, & berries.

 

METHOD

Line a round (8in) springform tin with parchment paper and set aside.

 

For the base, place the nuts in a food processor and mix until finely ground. Add the rest of the base ingredients and mix well to obtain a sticky mixture.

 

Press into the tin to form the base and refrigerate while you make the filling.

 

Puree the filling ingredients (except the chia seeds) in a blender to a creamy consistency, add the chia seeds and mix with a spatula before you pour the filling over the crust and chill in the fridge for at least 2 hours. Decorate how you wish!

Windmill products used in this recipe