Lemon & Poppy Seed ‘Cheesecake’
This light and delicious occasional sweet treat combines fruit and nuts to provide a healthy boost of anti-oxidants, vegan protein and essential fats.
Ingredients
For the base
- 125 g raw almonds
- 8-10 medjool dates, pitted (about 175g)
- 1/4 tsp vanilla paste or 1 tsp vanilla extract
- 2 tbsp ground flaxseeds
- 2 tbsp raw coconut oil
- 1 pinch Himalayan pink salt
For the filling
- 250 g soaked raw cashew nuts
- 150 g maple syrup
- 100 g coconut oil, melted (about 8 tbsp)
- 4 lemons
- juice & zest of one lemon
- 1/4 tsp vanilla paste or 1 tsp vanilla extract
- 1 pinch Himalayan pink salt
- 2 tbsp poppy seeds
For the topping
- You can use lemon zest, berries, pomegranate seeds and edible flowers.
Instructions
- Line a round 8” spring form pan with parchment paper and set aside.
- Make the crust: place the nuts in a food processor and mix until finely ground. Add the rest of the ingredients and mix well to obtain a sticky mixture. Press into the pan to form the crust and refrigerate while you make the filling.
- Purée the filling ingredients (except the poppy seeds) in a blender to a creamy consistency, add the poppy seeds and mix with a spatula before you pour the filling over the crust and chill in the fridge for at least 2 hours.
- Decorate as you wish! See my suggestions above.
Notes
Recipe by CNM Natural Chef graduate Asmaa Lahlou.
CNM recommends using organic ingredients.
