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Recipe Of The Week: Lemon Cheesecake

Lemon Cheesecake

Here at Life Retreat we want to bring you a wide variety of recipes for our ‘Recipe of the Week’ feature. For the first time, we present to you a dessert recipe, from the guys over at Vegan SA! Raw Lemon Cheesecake. Don’t let the word ‘raw’ throw you, as every ingredient in this recipe comes together to make a truly delicious cheesecake!

Raw Lemon Cheesecake

This is a delicious healthy raw dessert that is fairly easy to make if you have a food processor. The texture is really creamy just like a lemon cheesecake. (Don’t worry it won’t taste of avocadoes!)

For the crust:

1 1/2 Cups cashews or almonds

3 Cups desicated coconut

1 Tablespoon lemon juice

Seeds of 1/2 vanilla pod

1/2 Cup honey

1 Tablespoon coconut oil

Ingredients

For the crust:

1½ cups cashews or almonds
3 cups dessicated coconut
1 Tbsp lemon juiceLemon Cheesecake
Seeds of ½ vanilla pod
1 Tbsp lemon juice
½ cup agave nectar
1 Tbsp coconut oil

For the filling:

5 ripe avocadoes
¾ cup lemon juice
2 Tbsp lemon zest
¾ cup agave nectar
1 cup coconut oil
Seeds of 1 vanilla pod
½ tsp himalayan salt

Cooking Instructions

For the crust:

Grind all the nuts together in a food processor into a fine nut crumb mixture. Add the dessicated coconut and the other remaining ingredients and pulse until well combined. Use a quiche tin with removable base or a spring type cake tin and press the mixture into the bottom. Puncture holes into the base using a fork and put it into the fridge while you make the filling.

For the filling:

Blend all the ingredients together in a power blender until smooth. Pour into the crust base and refrigerate.

Serves 8 people. Enjoy!

Recipe provided by VeganSA

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