Lemon & Coconut Cheese Cake
Thank you for reading this post, don't forget to subscribe!Preparation time overnight
Make time 30 minutes
Stand time overnight
Serves 12
INGREDIENTS
Base
2 cups macadamias
1/2 cup shredded coconut
1 Tbsp coconut oil (+ extra to grease)
zest of 1/2 lemon
12 Medjool dates, pitted
Lemon & coconut filling
3 cups raw cashews, soaked overnight – rinsed well
3 Tbsp coconut oil
1 cup of coconut milk + extra
1/4 cup honey
juice of 1 lemon
METHOD
Base
1 Flip the base of the springform pan upside down so you don’t need to worry about the lip when removing the cake later. Grease the base and sides of the tin with the extra coconut oil and set aside. Process nuts and coconut until crumbly. Add coconut oil and lemon zest and mix well. Add the dates, one at a time and process until no large chunks remain.
2 Pinch the mixture together between your fingers – if it holds its shape it’s the right consistency. If not, add 1 Tbsp cold water at a time until the desired consistency is achieved.
3 Press crust down evenly into the base of the prepared tin. Place in the freezer while you prepare the lemon + coconut filling.
Lemon & coconut filling
1 Blend all ingredients, starting with 1 cup of coconut milk, until smooth. Gradually add extra coconut milk until the entire mixture is smooth and churning consistently. You may need to
regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Tangy enough? Adjust if desired.
2 Remove prepared base from freezer and evenly pour lemon filling on top. Return to freezer for 6 – 8 hours or for best results overnight.
To serve: Slice evenly when frozen through and let soften at room temperature for 1 hour before serving. Top cake with coconut chips, shredded coconut and lemon zest. Best kept in the freezer until needed. Will keep in the fridge for 2 – 3 days.
Nicole Joy is an inspirational foodie who shares her story of rediscovering her love of food, particularly the sweet kind, through her successful blog and sellout dessert classes she hosts. Nicole believes in nourishing the body and soul with delicious, wholesome ingredients, and advocates that healthy eating does not mean compromising on flavour. A former school teacher and entrepreneur at heart, Nicole’s broad-ranging experience includes successfully developing her own jewellery line, being crowned Miss World QLD, hosting a children’s program on Channel 9, and establishing her own sleepwear label. Her anticipated new book, Why it’s perfectly acceptable to eat dessert for breakfast, is available online at www.nicolejoyinspire.com
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