All this heat has got us craving sweet, citrusy goodness! This Baobab & Lemon Cheesecake is the perfect dessert to impress friends and family at your next party. It's fully raw and vegan but totally decadent-tasting – not to mention absolutely stunning!
Ingredients
For the base:
- 1 cup ground almonds
- ⅓ cup unsweetened coconut flakes
- ½ cup medjool dates
- 2 tbsp maple syrup
- 2½ tbsp coconut oil (melted)
- Zest of ½ lime
- ½ cup rice puffs
For the filling:
- 2 tbsp Aduna Baobab Powder
- 3 cups cashew nuts (soaked overnight then drained and rinsed)
- ¼ cup almond milk
- Zest of 1 lemon
- 1 cup maple syrup
- 1 cup coconut oil (melted)
- Juice from 4-5 medium size lemons
- 1 fresh lemon, sliced (for decorating)
- 1-2 tbsp maple syrup
Method
For the base:
- In a food processor/blender, combine ground almonds, coconut flakes, dates, maple syrup, 1 tbsp coconut oil and lime zest. Blend until the mixture becomes like a paste.
- Add rice puffs and the rest of coconut oil to the mixture and mix well.
- Press the mixture into a springform cake mould and place into the fridge.
For the filling:
- Combine all the ingredients apart from the coconut oil in a food processor/blender and blend until smooth.
- Add coconut oil to the mixture and blend for another minute.
- Remove the cake mould from the fridge. Slice 1 fresh lemon. Glaze all slices with maple syrup and stick them to the side of the cake ring.
- Pour the cheesecake mixture into the cake mould and place in the freezer to set for at least 4 hours.
- Decorate with raspberries, blueberries, lemon zest and raw cacao nibs.
Enjoy!
Recipe by Natalia
