RAW LEMON CARAMEL CHEESECAKE WITH BUCKINI BASE https://thesourcebulkfoods.com.au/wp-content/uploads/2017/09/TSBF-cheesecake02-image.jpg Desserts Base: 1 1/2 cup caramelised buckinis 1/2 cup coconut flakes 1  1/4 cups dates 1 tsp vanilla powder 2 tbs coconut oil Pinch sea salt flakes   Filling: 2 1/2 cups raw, unsalted cashews (soaked in water overnight, then drained) 150ml coconut cream 1/2 cup coconut oil 3/4 cup pure maple syrup 2 tsp vanilla powder Zest of 3 lemons Juice of 1 lemon Pinch sea salt flakes 80g salted caramel chocolate   Line a 20cm spring form pan with baking paper and set aside. In a food processor add the coconut flakes, dates, vanilla powder, coconut oil, sea salt and half the buckinis and blend until combined. This will take a few minutes. Next place the mixture into a mixing bowl and add the rest of the buckinis, mixing together well with your hands. Press the base mixture firmly into the pre -lined pan and set aside. Now add the filling ingredients to the food processor and blend until very smooth. This can take up to 10 minutes of stop star t processing, but it’s worth it! Pour the creamy cashew mixture onto the base, then cover with wrap and place in the freezer to set overnight. When you are ready to serve, remove the cake and the tin from the freezer and place onto a serving plate. Gently melt the salted caramel chocolate over low heat, then drizzle it over the cake.   Note: Remove the cake from the freezer 15 – 20 minutes before slicing and serving. Keep the leftover cake in an air tight container in the freezer. Recipe by Ashley Alexander @gatherandfeast  PT30 minsM
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RAW LEMON CARAMEL CHEESECAKE WITH BUCKINI BASE

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RAW LEMON CARAMEL CHEESECAKE WITH BUCKINI BASE

INGREDIENTS

Base:

1 1/2 cup caramelised buckinis

1/2 cup coconut flakes

1  1/4 cups dates

1 tsp vanilla powder

2 tbs coconut oil

Pinch sea salt flakes

 

Filling:

2 1/2 cups raw, unsalted cashews (soaked in water overnight, then drained)

150ml coconut cream

1/2 cup coconut oil

3/4 cup pure maple syrup

2 tsp vanilla powder

Zest of 3 lemons

Juice of 1 lemon

Pinch sea salt flakes

80g salted caramel chocolate

 

TIME

30 mins

SERVES

10

DIFFICULTY
METHOD

Line a 20cm spring form pan with baking paper and set aside.

1

In a food processor add the coconut flakes, dates, vanilla powder, coconut oil, sea salt and half the buckinis and blend until combined. This will take a few minutes.

2

Next place the mixture into a mixing bowl and add the rest of the buckinis, mixing together well with your hands.

3

Press the base mixture firmly into the pre -lined pan and set aside.

4

Now add the filling ingredients to the food processor and blend until very smooth. This can take up to 10 minutes of stop star t processing, but it’s worth it!

5

Pour the creamy cashew mixture onto the base, then cover with wrap and place in the freezer to set overnight.

6

When you are ready to serve, remove the cake and the tin from the freezer and place onto a serving plate.

7

Gently melt the salted caramel chocolate over low heat, then drizzle it over the cake.

 

Note: Remove the cake from the freezer 15 – 20 minutes before slicing and serving. Keep the leftover cake in an air tight container in the freezer.

Recipe by Ashley Alexander @gatherandfeast 

8

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