Lemon Vanilla Carob Cheesecake

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Lemon Vanilla Carbo Cheesecake FTR

Lemon Vanilla Carob Cheesecake

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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8-16 people
Ingredients Method

Ingredients
  

  • 1 cup oats
  • 1/2 cup shredded coconut
  • 1/2 cup walnuts
  • 2 Tbsp coconut oil (melted)
  • 1 cup dates
  • 1 Tbsp maple syrup
  • 1 can coconut milk (full fat)
  • 2 Tbsp lemon juice
  • 1/4 cup coconut sugar
  • 1 Tbsp maple syrup
  • 1/4 tsp sea salt
  • 1 tsp vanilla powder
  • 1/4 and 2 Tbsp cup cacao butter (melted)
  • 1/2 cup dates
  • 2 Tbsp carob powder (heaping)
  • 1 Tbsp cacao powder (optional)
  • 1/4 tsp sea salt
  • 1/4 cup melted coconut oil
  • coconut milk (as needed)

Method
 

  1. In blender or food processor, grind the coconut and walnuts into a rough flour. Add the rest of the ingredients and combine until a thick, moist dough is formed.
  2. It should hold its shape when pressed between two fingers. Press into the bottom of a springform cake pan, preferably lined with parchment paper or plastic wrap. Leave in fridge.
  3. blend all ingredients until smooth. Pour over your crust and leave in fridge.
  4. Blend all ingredients until smooth, adding coconut milk as needed.
  5. Pour over the cheesecake batter and leave in the fridge or freezer overnight. I decorated mine with my go-to baobab drizzle, along with cranberries, pistachios and almonds.

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