For the dairy free cheesecake LUVER!
Make your rawsome cake and eat it too …
1 cup organic almond meal
1 cup organic shredded coconut
6 medjool dates, pitted
1 pinch of Himalayan salt
1/2 tsp organic pure vanilla powder
Handful of ground pistachio nuts to decorate
500g cashews, soaked over night (The softer the cashews are the smoother and creamier your Musecake)
400g lemon juice strained (3-4 lemons can work here with the flesh added in)
10 drops of essential lemon oil
1 tsp organic pure vanilla powder
1/2 tsp Himalayan salt
350g Jarrah honey (for a 100% pure vegan cake opt for Agave nectar)
1 tsp lemon zest
270g warm melted organic coconut oil (use the double boiler technique we love so much and originally used here!)
Line a cake tin or grease a springform pan with some organic coconut oil
Mix the almond meal, coconut and chopped dates with your clean bare hands until the coconut oil combines the ingredients and the dates are broken up well.
Push firmly into the base of the tin/pan and pop this in the freezer while you make the Zesty Lemon filling.
Drain the cashews.
Blend with the lemon juice and lemon essential oil, vanilla powder and salt. (If the mixture is too thick for your blender, stop and use a spatula to give it a stir and re-blend).
Add the honey and the zest.
Add in the coconut oil and blend until your mixture becomes creamy.
Pour into the tin/pan and remove air bubbles.
Freeze your delish creation over night.
Remove from tin/pan while frozen and place your Zesty Lemon Musecake on a stunning serving platter.
Defrost your Zesty Lemon Musecake in the fridge before serving, and garnish with pistachio, mint leaves or some fresh strawberries!
What’s for dessert at your place tonight, StellaTribe?
With Love, S*M