Raw Lemon Cheesecake

By Claire Georgiou, Reboot Naturopath, B.HSc ND

Make this tart and delicious raw treat and you’ll be enjoying an amazing dessert without the buckets of processed dairy and sugar! A typical cheesecake is a sure fire way to upset my stomach and fire up my eczema so here is a healthy version that is creamy and delicious, dairy-free, gluten-free, and processed sugar-free. This contains plenty of vitamin C, protein, zinc, magnesium, good fats and fibre. So go ahead and enjoy a slice without the guilt.

Ingredients

Filling:

2 cups (230 g) cashews
1 cup (125 g) macadamia nuts
3/4 cup (200 ml) lemon juice
zest of one lemon
1/2 tsp sea salt
1 tsp vanilla extract
1/3 cup (80 ml) maple syrup
3/4 cup (200 ml) of coconut oil

Base:

6 medjool dates or 200 g raisins
1 1/4 cup (150 g) pecans
1 tsp vanilla extract
pinch of sea salt
1/2 cup (50 g) coconut, desiccated

Directions

Soak the cashews and macadamias for 4 hours or more then rinse well.
Grease a 20 cm/8 in springform cake tin then line with baking paper.
Process the pecans until a crumb consistency forms then add the raisins (or dates), vanilla, sea salt and coconut until well mixed. Press the mixture into the tin evenly then refrigerate for atleast 1 hour.
Melt coconut oil.
Process or use a high powdered blender to get a smooth consistency with the cashews, macadamias, lemon juice, lemon zest, sea salt, vanilla, maple syrup and coconut oil. Blend until smooth and creamy.
Pour the filling into the tin to cover the base evenly and place in the freezer for 2 hours or more.
Remove from the tin while frozen and leave it out to soften alittle before serving.
Store in fridge or freezer.

Prep Time: 40 minutes

Cook Time: 4 hours

Total Time: 4 hours, 40 minutes

Servings: 12

Serving Size: 1 slice

Substitutions

Lemon juice – lime juice
Maple syrup – honey or rice syrup
Pecans – almonds, brazil, hazelnuts

Calories: 340

Fat: 29g

Trans Fat: 12g

Cholesterol: 0mg

Sodium: 5mg

Carbohydrates: 18g

Fiber: 3g

Sugars: 11g

Protein: 4g