Raw mini lemon cheesecake
For the crust:
½ cup almonds
3 dates (or half cup raisins)
Soak the dates (or raisins) in water for a couple of hours. In a food processor blend the almonds and dates until you obtain a dough. Take a 10 cm cooking ring (or a small container), put it on dish and press the dough into it. Put in the freezer.
For the filling:
1 cup cashew nuts
2 tablespoons maple or agave syrup
1,5 tablespoons coconut oil
Juice and zest of 1 big lemon
Soak the cashews for a few hours, then blend all ingredients, adding some water if necessary. Add the mixture to the base and put in the freezer for at least 3-4 hours
For the top:
You can decorate with fresh fruit or you can blend your preferred fruit (for example strawberries, mango etc.) with 1 teaspoon of coconut oil and spread on the cake top and put back in the freezer.
You'll need to take the cake out of the freezer about 1 hour before serving. Remove it from the cooking ring while it’s still hard, using a little knife around the ring if necessary