Lemon And Kiwi Cashew Cheesecake - from “Plant-Based Recipes” • Mike & Mike's • Organics | Fresh Imports

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Lemon And Kiwi Cashew Cheesecake – from “Plant-Based Recipes”

Gluten Free Vegan Desserts Dairy Free

Servings: 8-10

The rich and velvety texture of this treat is meant to be savoured slowly. It’s lusciously smooth and creamy with a tart, fruity topping. This over-the-top dessert will be sure to draw rave reviews.

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INGREDIENTS

	INGREDIENTS FOR THE CRUST
1	cup raw almonds
1	cup raw walnuts
10	medjool dates (pitted)
1/2	tsp sea salt
	INGREDIENTS FOR THE FILLING
3	cups raw cashews (soaked for 3 hours)
1/3	cup maple syrup
1⁄2	cup lemon juice
2	tbsp lemon zest
1/3	cup coconut oil
5	kiwis (peeled and quartered)
5	kiwis (sliced thin)
1/4	cup water
1/2	tsp sea salt

INSTRUCTIONS

For the crust: Combine almonds, walnuts, dates and salt into food processor and pulse until crumbly and it holds together when you press it between two of your fingers. Firmly press mixture into bottom of 8” springform pan. Set aside.
For the filling: Strain cashews and in a high-powered blender combine with maple syrup, lemon juice, lemon zest, coconut oil, 5 quartered kiwis, water and salt. Blend on high until smooth and creamy, 1 to 2 minutes.
Pour mixture over crust and allow to set in freezer for 2 to 3 hours. Remove from freezer 20 minutes prior to serving.Garnish with sliced kiwi. Enjoy!

Lemon And Kiwi Cashew Cheesecake – from “Plant-Based Recipes”

INGREDIENTS

INSTRUCTIONS

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