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Creamy Coconut Lemon Cheesecake (Dairy & Gluten-Free)
Ingredients
  • subheading: For the Base:
  • Almonds - ½ cup (60g)
  • Hazelnuts - 1 cup (120g)
  • Desiccated coconut - ½ cup (40g)
  • Coconut flour - ¼ cup (35g)
  • Coconut oil, melted - ¼ cup (55g)
  • Raw honey - 2 tbsp (40g)
  • subheading: For the Filling:
  • Cashew nuts soaked overnight, drained and rinsed - 1 cup (120g)
  • Raw honey - ⅓ cup (110g)
  • Coconut oil, melted - ½ cup (110g)
  • Lemon juice - ¼ cup (60ml)
  • Zest of 2 to 3 lemons
  • Cream from one can of full-fat coconut milk refrigerated overnight
  • subheading: For the Lemon Curd:
  • Egg yolks - 2
  • Lemon juice - ¼ cup (60ml)
  • Raw honey - 2 tbsp (40g)
  • Ghee or coconut oil - 2 tbsp (28g)
  • Toasted flaked almonds to serve - 1 heaped tbsp
Steps
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