Classic Cashew Cheesecake With Almond Crust

This decadent cashew cheesecake recipe has been kindly provided to us by
Liana Werner-Gray – founder and author of The Earth Diet.
So easy to make, this cheesecake is vegan, gluten free, dairy free, soy free and refined sugar free!

Ingredients

Crust

4 cups Flannerys Almond Meal
5 TBS Flannerys Organic Maple Syrup

Filling

3 cups Flannerys Organic Cashews, soaked in water for 3 hours
1/2 cup lemon juice (approx. 2 large lemons)
3/4 cup Flannerys Organic Maple Syrup
3/4 cup Flannerys Organic EV Coconut Oil
1 TBS pure vanilla extract
1/8 tsp Flannerys Fine Himalayan Salt

Method

To prepare crust, in a large bowl, combine almond meal and maple syrup or raw honey. Mix together until moist. Press into 2-1/2-quart pie plate, evenly covering bottom and sides.
To prepare filling, in blender, combine all filling ingredients. Blend mixture until smooth and light, then pour into crust.
Freeze cheesecake for four hours before slicing and serving.

The Earth Diet Tips

Soaking nuts isn’t necessary, but it makes them easier to blend and creates a creamier filling.
Try using walnuts or macadamia nuts for crust with crunchier texture.
This cheesecake is ready to eat as soon as its assembled (it will be soft and lush) – freezing it just helps it to set and make it firmer.
For fewer servings, simply halve the recipe. You can also try making mini cheesecakes!
Cheesecake can be stored for 8 weeks in the freezer or 4 weeks in the refrigerator (if it lasts that long!).

For more healthy tips and tricks find Liana’s latest book in store at your local Flannerys or follow her on www.theearthdiet.com.