Lemon Coconut Cheesecake (vegan, GF)
Recipe type: dessert, vegan, gluten free, dairy free
Prep time: 
Total time: 
Serves: 12
 
A bright, refreshing, and decadent dessert that you can feel good about eating!
Ingredients
  • For the Crust:
  • 1½ cups ground almonds
  • 1½ cups soft pitted dates. If your dates are not soft, soak in hot water for 5 minutes, then drain.
  • ¾ cup shredded unsweetened coconut flakes
  • pinch of salt
  • 2 tablespoons maple syrup
  • For the Filling:
  • 3 cups raw cashews, pre-soaked
  • 2 cups coconut cream (from 2 14 oz. cans coconut milk) *see instructions for details
  • 1 cup maple syrup
  • ⅔ cup melted coconut oil
  • juice and zest of 3 lemons (about ½ cup of juice)
  • toasted coconut flakes and additional lemon zest for garnish, optional
Instructions
  1. Start by preparing your cashews. You can either soak them in room temperature water for at least 4-6 hours, or you can cover them with boiling water and soak for one hour in the hot water. I've tried both methods and both work equally well.
  2. To prepare your crust; ground almonds in a food processor.
  3. Add dates, coconut flakes, maple syrup and salt to the almonds in the food processor and grind until everything is uniformly combined and is sticking together.
  4. Press the dough evenly into the bottom of a 9 inch spring form cheesecake pan. Place in the refrigerator to set while you make the filling.
  5. For the filling: scoop the "cream" part of the coconut milk out of each can. Each can should yield about 1 cup of coconut cream. Save the remaining liquid for a smoothie!
  6. Add the coconut cream, drained cashews, maple syrup, coconut oil, lemon juice and zest to a high speed blender. Blend on high for 2-3 minutes until smooth.
  7. Pour filling over the crust and cover with plastic wrap. Place in the freezer for 3 hours to set.
  8. When ready to eat, defrost on the counter for 20 minutes before removing the springform pan.
  9. To make toasted coconut, turn oven to broil and toast shredded unsweetened coconut flakes in oven for about 2 minutes. Remove, stir, and repeat until they are a golden colour. Watch carefully so they don't burn.
  10. Zest an additional lemon for topping as well, optional.
  11. Slice into pieces and serve semi-frozen, or defrost it completely in the refridgerator.
  12. Keeps well in the fridge for up to 5 days, defrosted.
  13. This cake will not lose it's shape if kept in the refrigerator!
  14. If not eating the whole thing at once, cut into pieces, store in the freezer and take out individual servings as needed.
Recipe by Insightful Bite at https://www.insightfulbite.com/lemon-coconut-cheesecake/