Raw Lemon Cashew Cheesecake with Berry Coulis

GF RSF PB
Serves: makes 1 cake 

Ingredients:

FOR THE BASE
2 1/2 cups THE MONDAY FOOD CO. Activated Buckwheat Cacao Berry Granola
1/2 cup almond flour
1 tbsp cacao powder
10 medjool dates, pitted, soaked 
1/4 cup coconut oil, melted
Pinch of sea salt

FOR THE RAW CASHEW CHEESECAKE FILLING
3 cups raw cashews (soaked in water overnight, then drained)
3/4 cup tinned coconut cream (just the thick part from the top of the can)
1/2 cup fresh lemon juice
1/3 cup coconut oil, melted
1/3 cup maple syrup (or monk fruit sweetener for lower sugar)
2 tsp lemon zest
1 tsp vanilla extract

FOR THE SPEEDY BERRY COULIS
2 cups frozen mixed berries
2 tbsp maple syrup or monk fruit sweetener
1 tbsp lemon juice
1 tbsp chia seeds (to thicken slightly)

Method:

In a food processor, blitz the granola, almond flour, cacao and salt until chunky-crumb texture. Add dates and melted coconut oil, and blend until it sticks together when pressed. Line the base of a 19cm x 6cm springform tin with baking paper and press the mixture in thick and firm. Use a flat spatula or glass to compress it evenly. If you’ve got enough mixture, you can go up the sides. Transfer to the freezer to set (20-30 mins)

In a powerful food processor or blender, blitz all filling ingredients until ultra-smooth and creamy. Scrape down sides as needed. It should be silky, not gritty, blend longer if needed. Pour over the chilled base and tap the tin to smooth out air bubbles. Cover and freeze for 4 to 6 hours or overnight until firm.

Blend all coulis ingredients in a high-speed blender or stick blender until smooth. Let it sit for 10 mins to slightly thicken before using.

Remove the cheesecake from the freezer 15 to 20 mins before serving. Top with a generous layer of berry coulis, letting it cascade slightly over the edges. Top with a sprinkle of The Monday Food Co Activated Buckwheat Cacao Berry Granola just before serving.