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. 


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.


  • 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.


Recipe by CNM Natural Chef graduate Asmaa Lahlou.
CNM recommends using organic ingredients.