`

Raw Lemon & Caramel Cheesecake with Buckini Base

November 19 2015
« SCROLL PHOTOS LEFT TO RIGHT »

Light and fresh with flavours of lemon, caramel and vanilla. This lush vegan, gluten and refined sugar free ‘cheesecake’ is the perfect treat to enjoy with friends on a lovely spring or summer day. It’s also a great dessert for the festive season (which is fast approaching), especially if you or your friends have specific dietary needs and can’t partake in the usual Christmas puddings and treats.

The recipe is super easy to make, although you will need to use a food processor or Vitamix to blend the ingredients. Enjoy!

 


 

Raw Lemon & Caramel Cheesecake with Buckini Base  |  Gather & Feast

 

G&F is a reader-supported publication, free from paywalls and embedded ads.
Your support is SO greatly appreciated and helps fund the development of new recipes that I hope will make their way onto your kitchen table. x
 

Ingredients

RSF, VGN, GF, PALEO
30 mins
10

Base

  • 1½ cups 'Loving Earth' Caramelised Buckinis OR plain buckwheat groats
  • ½ cup coconut flakes
  • 1¼ cups pitted dates
  • 1 tsp vanilla extract or paste
  • 2 tbs coconut oil
  • Pinch sea salt flakes 


Filling

  • 2½ cups raw, unsalted cashews (soaked in water overnight, then drained)
  • 150ml coconut cream
  • ½ cup coconut oil
  • ¾ cup pure maple syrup
  • 2 tsp vanilla extract or paste
  • Zest of 3 lemons
  • Juice of 1 lemon
  • Pinch sea salt flakes
  • 80g 'Loving Earth' Lemon Caramel chocolate OR vegan chocolate of choice 

Method

  1. Line a 20cm springform pan with baking paper and set aside.
  2. In a food processor add the coconut flakes, dates, vanilla, coconut oil, sea salt and half the buckinis and blend until combined. This will take a few minutes.
  3. Next, place the mixture into a mixing bowl and add the rest of the buckinis, mixing together well with your hands.
  4. Press the base mixture firmly into the pre-­lined pan and set aside.
  5. Now add the filling ingredients to the food processor and blend until very smooth. This can take up to 10 minutes of stop start processing, but it’s worth it!
  6. Pour the creamy cashew mixture onto the base, then cover with cling wrap and place in the freezer to set overnight.
  7. When you are ready to serve, remove the cake and the tin from the freezer and place onto a serving plate.
  8. Gently melt the 'Loving Earth' Lemon Caramel chocolate over low heat, then drizzle it over the cake.


*Remove the cake from the freezer 15-­20 minutes before slicing and serving. Keep the leftover cake in an airtight container in the freezer. 

Also on Gather & Feast

Spiced Banana, Date & Espresso Smoothie

August 6 2024
An energising smoothie to kickstart your day.
Read more

Hazelnut & Date Granola

June 24 2021
Perfectly spiced, has a touch of sweetness, & a delicious texture.
Read more

Farro, Lentil & Lemon Pepper Chicken Nourishing Bowls with a Fresh Basil Vinaigrette

November 7 2022
Vibrant, flavour and texture-packed bowls.
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

Read more

 


Gathered: Newsletter

Get my free, twice-monthly newsletter for all the recipes to make, desserts to bake, videos, fun finds, and more!


 

SALADS eBook

Elevate your salad game with these flavour-packed recipes to cook for yourself and others.

Read more