Lemon Ginger Cheesecake

(raw, vegan,gf, df)

Ingredients

Base

• 1 cup pecans
• 1 cup dates, pitted
• ½ tsp vanilla powder
• ½ cm piece of fresh ginger, grated
• pinch salt

Filling

• 2 cups cashews
• 1/3 cup maple syrup
• ½ cup coconut cream
• juice and zest of 1 lemon
• 1cm piece of fresh ginger, grated
• ¼ cup coconut oil, melted
• 1 tsp vanilla powder

Caramel Topping

• 1 cup soft dates ( soak 30 min if not soft)
• ½ cup coconut oil, melted
• ¼ cup maple syrup
• water or coconut milk if needed
• ½ tsp vanilla powder
• salt to taste

Optional. Top with extra pecans

Directions

1. Blend all the base ingredients in a food processor till well combined. Press the mixture in the cake tin and set aside.
2. Place all the filling ingredients into a food processor and run until smooth and creamy. Pour the mixture over the base and place in the freezer to set.
3. You can make the caramel ready while waiting. Once the cake has set, Pour the caramel over and sprinkle on some crushed pecans. Pop the cake in the fridge. Slice when ready to serve.