Raw Lemon (no cheese) Cheesecake
1 ½ cups ground almonds
1 tbsp melted coconut oil
¼ cup preferred sweetener
½ tsp pink Himalayan salt
1 ½ cup cashews (soaked for 4 hours)
½ cup water
½ cup preferred sweetener
½ cup lemon juice (4-5 lemons)
½ cup melted coconut oil
pinch pink Himalayan salt
Lemon extract (optional)
Process the base ingredients in a food processor.
Press into bottom of a spring form cake tin and place in the freezer while you make the filling.
Cream the cashews in a blender until silky smooth.
Blend all ingredients, except for coconut oil, until smooth.
Add coconut oil and mix through.
Pour topping on top of base.
Decorate with 2 tbsp. lemon zest.
Store in freezer until ready to serve.