Ingredients
Base
½ Cup Shredded Coconut
1 Cup Chopped Dates
¾ Cup Wholegrain Oats
1 Serve Clean Lean Protein Smooth Vanilla (2 scoops)
¼ Cup Water
Filling
3 Cups Cashew Nuts, raw & soaked
1 Serve Clean Lean Protein Just Natural (2 scoops)
1 Cup Coconut Yoghurt
100g Coconut Oil, melted
4 Tbsp. Lemon Juice
2 Tbsp. Lemon Zest
¾ Cup Brown Rice Syrup or Maple Syrup (Xylitol or Erythritol can be used too)
2 tsp. Vanilla
½ tsp. Nutritional Yeast
This is a recipe that helped me realise that cheese isn’t just a dairy product- it’s a flavour, and I have really enjoyed playing with it (and eating it)!
Recipe by Kerry Locatelli, BNat
Soak the cashew nuts in water overnight or for a quicker option, pour boiling hot water over them and allow them to stand for at least 5 mins.
Add all the base ingredients (except the water) to a food processor. Turn the food processor on and add the water (a little at a time) to help the ingredients process and come together. Once the base ingredients have processed enough, press into a greased and lined baking tin and place in the freezer while you make the filling.
Add all the filling ingredients to a blender and blend on high until smooth.
Pour over the base and place back in the freezer for a couple hours and then place in the fridge overnight. Cut into slices and serve straight out of the fridge. Enjoy!
Optional Toppings:
Blueberry Chia Jam
200g Blueberries
2 Tbsp. Lemon Juice
2 Tbsp. Xylitol
2 Tbsp. Chia seeds
Add the blueberries, lemon juice and xylitol to a pot and bring to the boil. Allow the berries to simmer for about 5mins. Add the chia seeds and stir. Allow the jam to cool and place it in the fridge. Add to the cheesecake as desired. Enjoy!
Blueberry Compote
200g Blueberries
2 Tbsp. Lemon Juice
2 Tbsp. Xylitol
Add the blueberries, lemon juice and xylitol to a pot and bring to the boil. Allow the berries to simmer for about 5mins. Allow the compote to cool and place in the fridge. Add to the cheesecake as desired. Enjoy!
