Light and fresh with flavours of lemon, caramel and vanilla. This lush vegan, gluten and refined sugar free ‘cheesecake’ is the perfect treat to enjoy with friends on a lovely spring day.
Desserts
Raw Lemon & Caramel ‘Cheesecake’ with Buckinis Base
By Ashley, Gather & Feast
Base
- 1 ½ cups Caramelised Buckinis Clusters
- ½ cup Coconut Chips
- 1 ¼ cups dates
- 1 tsp Vanilla Powder
- 2 tbsp Coconut Oil
- pinch sea salt flakes
Filling
- 2 ½ cups raw Cashews (soaked in water overnight, then drained)
- 150ml coconut cream
- ½ cup Coconut Oil
- ¾ cup pure maple syrup
- 2 tsp Vanilla Powder
- zest of 3 lemons
- juice of 1 lemon
- pinch sea salt flakes
- 80g Caramel chocolate
- Step 1Line a 20cm spring form pan with baking paper and set aside.
- Step 2In a food processor add the coconut flakes, dates, vanilla powder, coconut oil, sea salt and half the Buckinis and blend until combined. This will take a few minutes.
- Step 3Next place the mixture into a mixing bowl and add the rest of the Buckinis, mixing together well with your hands.
- Step 4Press the base mixture firmly into the prelined pan and set aside.
- Step 5Now add the filling ingredients to the food processor and blend until very smooth. This can take up to 10 minutes of stop start processing, but it’s worth it!
- Step 6Pour the creamy cashew mixture onto the base, then cover with cling wrap and place in the freezer to set overnight.
- Step 7When you are ready to serve, remove the cake from the freezer and the tin and place onto a serving plate. Remove the cake from the freezer 15- 20 minutes before slicing and serving.
- Step 8Gently melt the Loving Earth Lemon Caramel chocolate over low heat, then drizzle it over the cake. Keep the leftover cake in an airtight container in the freezer.
