I have a tree in my backyard that is dripping with fat juicy Meyer lemons, which I’m going to have to start giving away because it’s been such a bumper crop this year. So, I’m thinking of all kinds of yummy things to create with this stunning sweet citrus fruit, which is a cross between a lemon and an orange. I wanted to do a desert because a Meyer Lemon in anything sweet is to-die-for, and a lemony “cheese” cake (vegan of course), sprang to mind.
This cheesecake is delicious and decadent – very rich, so remember that a little goes a long way. I love to serve it with berries, particularly juicy organic raspberries (which are amazingly available her in So Cal). If you can’t find organic berries, you may want to try serving with a few slices of juicy pineapple or persimmon.
Ingredients:
Crust:
- 2 tbsp shredded unsweetened coconut
- 2 cups raw pecans
- 10 dates, pitted
- 3 tbsp coconut butter
- 1/2tsp sea salt
Filling:
- 2 1/2 cups raw cashews (soaked for at least 8 hours)
- 2tsp grated lemon zest
- 2tbsp lemon juice
- 3/4 cup coconut oil
- 3/4 cup coconut nectar or brown rice syrup
- 1 tsp vanilla essence
- 1/2 tsp sea salt
Instructions:
- Pre-heat oven to 375
- Spread pecans over a baking sheet and toast in the oven for 10-15 minutes until crispy. Remove and set aside to cool.
- Dust the bottom of a deep baking pan or pyrex dish with coconut shreds (to prevent sticking).
- Place pecans, dates, sea salt and coconut butter in a food processor, and process until the mixture turns into fine crumbles.
- Pour the mixture into baking pan and press down to form a solid crust. Pop in the freezer.
- Wash out your food processor bowl and time to start again!
- This time place all your filling ingredients into your processor and process until really smooth.
- Pour on top of chilled crust, and shake the dish gently to ensure even distribution.
- Freeze
- Remove from the freezer about 15 minutes before serving, and cut into small squares.
- You can freeze it for up to 1 month.
