• Kiwi Lemon Cheesecake


    This one takes a bit of time and some preparation needs to be done the day prior to making so be sure to read instructions fully before commencing

    Ingredients for crust

    • 3/4 cup raw nuts of your choice – (almonds, hazelnuts, walnuts)
    • 10 dates, pitted. – Try to use medjool dates if possible as these are naturally sweet and hardly any natural sugar at all
    • 3 tablespoons cinnamon

    Ingredients for filling

    • 1/2 cup cashews soaked in water for 6-8 hours
    • 1 and a 1/2 cups coconut cream – (leave 2 opened cans of full fat coconut milk uncovered in the fridge overnight and scoop the cream from the top)
    • 1/4 cup honey
    • juice from 2 lemons
    • zest from 2 lemons
    • 1 tablespoon vanilla essence
    • 1/2 cup coconut butter, melted
    • stevia liquid to sweeten (optional)

    Ingredients for topping

    • 2 kiwis, peeled, halved lengthways and thinly sliced


    1. Add nuts and dates into a blender or food processor and mix until you have a crumbly base
    2. Press the nut-date mixture into a 7 inch pan with a removable bottom. Either pre grease with a cooking spray or line with greaseproof paper
    3. Place cashews, coconut cream, honey, lemon juice, lemon zest and vanilla essence into a food processor or blender and combine together
    4. Leave running on a slow speed and slowly add the melted coconut butter to the mixture until well combined
    5. Continue to puree the mixture until all of the cashews are broken down and you get a smooth, creamy mixture
    6. Taste your filling and add liquid stevia to sweeten if desired
    7. Pour filling evenly on top of the crust
    8. Place sliced kiwis on top and place in the refrigerator for at least 8 hours prior to consuming to allow the dish to obtain a cheesecake consistency