Raw Lemon & Caramel Cheesecake with Buckini Base

Ingredients

RSF, VGN, GF, PALEO

30 mins

10

Base

• 1½ cups 'Loving Earth' Caramelised Buckinis OR plain buckwheat groats
• ½ cup coconut flakes
• 1¼ cups pitted dates
• 1 tsp vanilla extract or paste
• 2 tbs coconut oil
• Pinch sea salt flakes 

Filling

• 2½ cups raw, unsalted cashews (soaked in water overnight, then drained)
• 150ml coconut cream
• ½ cup coconut oil
• ¾ cup pure maple syrup
• 2 tsp vanilla extract or paste
• Zest of 3 lemons
• Juice of 1 lemon
• Pinch sea salt flakes
• 80g 'Loving Earth' Lemon Caramel chocolate OR vegan chocolate of choice 

Method

1. Line a 20cm springform pan with baking paper and set aside.
2. In a food processor add the coconut flakes, dates, vanilla, coconut oil, sea salt and half the buckinis and blend until combined. This will take a few minutes.
3. Next, place the mixture into a mixing bowl and add the rest of the buckinis, mixing together well with your hands.
4. Press the base mixture firmly into the pre-­lined pan and set aside.
5. Now add the filling ingredients to the food processor and blend until very smooth. This can take up to 10 minutes of stop start processing, but it’s worth it!
6. Pour the creamy cashew mixture onto the base, then cover with cling wrap and place in the freezer to set overnight.
7. When you are ready to serve, remove the cake and the tin from the freezer and place onto a serving plate.
8. Gently melt the 'Loving Earth' Lemon Caramel chocolate over low heat, then drizzle it over the cake.

*Remove the cake from the freezer 15-­20 minutes before slicing and serving. Keep the leftover cake in an airtight container in the freezer.