Lemon and Coconut Cheesecakes By @jodipeak
  • 1 1/2cup Almonds
  • 1 1/2cup shredded coconut
  • 8each Medjool dates
  • 1/4cup Natural Raw C coconut water
  • 1each Juice of a lemon
  • pinch Pinch of sea salt
  • 1 1/2cup Natural CashewsSoaked Overnight
  • 1/4cup Coconut Cream
  • 1/2cup Natural Raw C coconut water
  • 1 1/2tbs Rice Malt Syrup
  • 1each Juice of three lemons
  1. For the base, process dates, water and lemon until smooth, pulse in almonds, salt and coconut until you reach desired consistency (I left some chunks of almonds for a little crunch).
  2. Press into pan/tray of choice (I divided mine into two silicone loaf pans) and set aside.
  1. Process/blend all filling ingredients until smooth, adjust flavours to your taste, more lemon or more sweetener, and pour over base and freeze until firm.
  1. Slice and eat, topped with some yummy fresh figs.