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Easy Lemon Vegan Cheesecake (Paleo)

Print Recipe
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Crust
  • 1/2 cup walnuts
  • 1/2 cup almond flour
  • 3 pitted dates
  • 1/4 cup unsweetened coconut flakes
  • 1/4 tsp salt
  • 1 tbsp coconut oil
  • 1/2 tbsp lemon zest
  • 1/2 tsp pure vanilla extract
Filling
  • 2 1/2 cups raw cashews soaked in water for 30 minutes
  • 3/4 cups organic coconut cream (7oz)
  • 1/3 cup honey
  • 1 tbsp grated lemon zest
  • 1/3 cup fresh lemon juice
  • 2 tbsp organic coconut oil
  • 1/8 tsp himalayan sea salt
  • 1 tbsp vanilla extract

Method
 

For the crust
  1. Place all of the ingredients in a food processor or high speed blender and blend. Once it sticks together a bit spread into a 9in tart pan with a removable bottom for easy removal.
  2. Put in the freezer while you prepare the filling.
For the filling
  1. Pour all of the ingredients into a high speed blender and mix until you get a creamy mixture.
  2. Pour the mixture in the pan with with the chilled crust and spread out evenly.
  3. Put in the freezer for one hour or in the refrigerator overnight.
  4. Top with your favorite sliced berries. See other suggests above.