Lemon Cheesecake

Lemons are in season at the moment, and that means I HAVE to make lemon cheesecake! This sweet treat is vegan, no bake, gluten free and has incredible added benefits from @naturesfarmerseaOG Sea Moss Gel. These benefits include increased immune health, gut health and energy production (plus so much more!) Here’s the recipe

Ingredients for the base:

• 6 pitted dates (or 3 mesh oil dates)
• 1/4 cup almonds
• 1/4 cup rolled oats
• 2 tsp coconut oil

Ingredients for the lemon cheesecake layer:

• 1/2 cup soaked cashews
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp coconut cream
• 2 tbsp maple syrup
• 2 tbsp @naturesfarmersea OG Sea Miss Gel

How to make:

1. Place all the base ingredients into a food processor or high speed blender and blend until combines. Firmly press the mixture into the base of silicone moulds. Place this into the freezer to set.
2. All all the lemon cheesecake ingredients into a blender and blend until smooth (can add more lemon or sweetener if desired). Pour this mixture over the base and set in the freezer until solid - about 2 hours.
3. When ready to enjoy, remove cheesecakes from the moulds and add whatever toppings you desire. Allow to thaw for a few minutes before eating.