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

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