Lemon & Chia Cheesecake

This recipe is incredibly filling and packed with clean protein nuts and seeds. Chia seeds also have an abundance of dietary fibre, essential fatty acids and minerals such as calcium for bone health. A diet high in insoluble fibre can help you lose weight, lower cholesterol, and stabilise blood sugar levels, which is especially relevant to the root chakra as it is focused on physical survival.

Servings: 8

Ingredients

For the base

400 ml filtered water
1 lemon verbena tea bag
300 g stoned (pitted) dates
200 g brazil nuts, roughly chopped

For the filling

150 g cashews, soaked in filtered water for 3-4 hours
400 ml coconut milk
1/2 vanilla pod, seeds scraped out
finely grated zest and juice of 2 large lemons
12 stoned (pitted) dates
300 ml filtered water
125 g chia seeds

For the decoration

toasted coconut flakes or dried rose petals

Instructions

To make the base

Place the water into a saucepan and add the lemon verbena tea bag. Bring to the boil, then remove the tea bag and add the dates. Reduce the heat to medium and allow the dates to soften in the tea. Using a wooden spoon, begin to stir and break down the dates until a paste if formed. Add the chopped Brazil nuts and stir to combine. Press it into the base of 8 individual glasses or serving dishes.

To make the filling

Place all the ingredients, except the chia seeds and rose petals, into a blender or food processor and blend on high for at least 2 minutes or until a smooth liquid has formed and all the cashews and dates have been puréed. Pour into a large mixing bowl and add the chia seeds. Use a whisk to make sure all the chia seeds have been evenly distributed into the liquid.
Pour the liquid mixture over the cheesecake base, then place in the refrigerator to chill and set. This will take an hour or you can leave it overnight. Decorate with rose petals or coconut flakes and serve.

Notes

Nutritionist Kimberly Parsons lectures on CNM’s Vegan Natural Chef training at the College of Naturopathic Medicine.