RECIPE BY @NUTORIOUS_
SERVES: 12 – 14
PREPARATION: 4 HRS +
Setting: 4 HRS +
**Gluten free, Dairy Free and Vegan**
WHAT'S IN IT:
1 cup (140g) raw almonds
½ cup (65g) raw walnuts
½ cup pitted medjool dates (approx. 6g each)
¼ cup (25g) shredded coconut
1 pinch Himalayan salt
2 cups cashews (300g) (soaked for 4 hours)
½ cup (120ml) fresh lemon juice
1 tbsp. lemon zest
¾ cup (187ml) maple syrup
¾ cup (190ml) coconut oil, melted
1 tbsp. vanilla extract
1 cup raw cashews (150g) (soaked for 4 hours)
1 cup (120g) green star apples, peeled and diced
1 tsp. cinnamon
¼ cup (63 ml) coconut oil, melted
1/3 cup (83ml) maple syrup (or rice malt)
Extra walnuts to top the cake
PUTTING IT ALL TOGETHER:
Place the cashews in a bowl and cover completely in water and soak for up to 4 hours.
Line the base of a large cake tin with baking paper and grease the sides with coconut oil and set aside.
Using a food processor place all the base ingredients together and process till a breadcrumb consistency is reached.
Transfer to the prelined cake tin, using the back of a wooden spoon press down firmly on the mixture to flatten into a base. Press down until the base is firm and flat.
Place in fridge to allow the base to cool and set, approximately 10 minutes.
Using the food processor, place all the lemon layer ingredients together and process for a few minutes until a smooth ‘cheese’ like consistency is reached. Scrap down the sides every minute or so to ensure all the ingredients are well incorporated.
Once completely processed transfer the lemon layer on top of the base and evenly smoothen out. Return the cake tin to the freezer for a further 30 minutes.
Whilst the lemon layer is setting, repeat the lemon layer steps using the apple layer ingredients.
Once the apple layer is smooth and processed, transfer on top of the lemon layer and gently smooth out. Be gentle when smoothing as you do not want to mix the apple and lemon layers.
Top with extra walnuts and return to the freezer for at least 3 hours or overnight.
Remove from the freezer 30 minutes before serving to ensure it is soft and able to be sliced. Alternatively place in the fridge a few hours before serving to allow the mixture to soften.
NOTES & TIPS:
*Soaking the cashews for up to 4 hours before hand increases their creaminess and makes for a better cheesecake. Soak them in a bowl fully submerged in water.
*Other natural sweeteners can be used in substitute of maple syrup such as rice malt syrup and honey. Keep in mind this will change the recipe to become non-vegan friendly.
*Any apple variety can be used, however green apples work best for the recipe.
*To add an extra element to the base, try roasting the almonds and walnuts prior to using to give a distinct flavour.
*Use any nuts for the base that suit your taste, a good variation is using macadamia nuts.