Raw Cherry Lemon Cheesecake
pitted and soaked in 2 tbsp hot water for 10 minutes
soaked overnight, rinsed and drained
Zest from 1 lemon
I used light though full fat would be good.
Pitted and cut in half
Dairy free chocolate or Dark chocolate (70%)
at room temperature
Grease an 8" spring bottom pan lightly with coconut oil. I used 3 nonstick 3.5" spring bottom pans.
Drain the dates and save their soaking water.
Add almond meal, cocoa powder and dates to your blender/ food processor. Blend until you get a sticky "dough". Add the soaking water, 1 tbsp, at a time to get the "dough" going.
Pat this dough evenly on the base of the prepared pan and set in the freezer to firm up.
Put all the filling ingredients in a blender, except for the cherries and whiz until very smooth and silky. You may need to add an extra tablespoon of coconut milk.
Taste and adjust for sweetness or tartness. Fold in the cherries ( with their juices) gently.
Pour over the set crust and put back in the freezer. Let it set overnight. Add the chocolate topping next day.
Heat the coconut milk in a small bowl in the microwave for 20 seconds. Add the chocolate in and stir until melted and smooth and shiny.
Spread evenly over the set cheesecake and pop the pan back in the freezer for a couple hours.
Once set, run a blunt knife all around the pan and lift the cake/cakes out. You can let it sit for 10-15 minutes to soften up or serve it frozen. Enjoy!
Raw Cherry Lemon Cheesecake -
-June 19, 2016