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200 g medjool dates (pitted)
150g raw walnuts (or sub raw almonds or rolled oats)
200g raw cashews (soaked in very hot water for 1 hour
1 tsp vanilla extract
Juice and zest of 2 lemons
1/4 cup melted coconut oil
1/4 cup maple syrup (use less for a more tart cheesecake and more for more sweetness)
200g coconut yoghurt
1) 2 cm Slices of fresh figs for serving
2) Prepare a cake pan by lining with parchment paper. Set aside.
3) Prepare crust by adding dates to a food processor and blitzing until small bits remain and it forms into a ball. Remove and set aside.
4) To the food processor, add the walnuts and process into a rough flour. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze it between your fingers. If it's too dry, add a few more dates while processing.
5) Add crust to the cake pan and press with fingers to distribute. To pack it down, use a small glass wrapped in parchment paper and really press it down, allowing the crust to come up the sides. Set in freezer for 10-20 mins to firm up.
6) Add all filling ingredients to a blender (I use @vitamixuk ) and blend until very smooth - up to 2 minutes. If it won't come together or appears chunky, add a touch more lemon juice, coconut yogurt, or maple syrup, as the liquid will help it blend better.
7) Scrape down sides as needed and blend until very creamy and smooth.
8) Add filling to the chilled crust and tap a few times to release any air bubbles. Too with the figs.
9) Freeze until firm - about 6 hours or overnight.
10) Before slicing and serving, let thaw slightly for about 20-30 minutes.
11) Store in the fridge for up to 5 days and in the freezer for a month
We love to batch cook!
This yummy recipe can be frozen for up to 3 months.