by Jazzman Nelson of the Gathering Collective
- 6 heaped Tbsp of gluten-free oats
- ½ cup of raw almonds
- 2 Tbsp of raw cashews
- ¼ cup plus 2 Tbsp of medjol dates (pips removed)
- Dash of vanilla
- Pinch of pink himalayan salt
- 1 Tbsp of melted coconut oil
In a food processor add the base ingredients and pulse until it resembles a crumb.
Press the mixture into either a 12 cup loose base dessert pan, 12 silicon muffin tray or a 20cm spring form tin (line with baking paper if you use the cake tin option) and freeze for 20 minutes
- 2 cups of raw cashews soaked for 4-6 hours
- ¼ cup melted coconut oil
- 1 cup of coconut cream
- ½ cup of shredded coconut
- 3-4 limes, juiced
- Rind of 1 lemon
- 1 teaspoon of vanilla extract
- ¼ cup pure maple syrup
Add the filling ingredients to a blender and blend until silky smooth. Divide the mixture equally between the tray or pour into cake tin and freeze for a minimum of 4 hours (overnight is best).
If your making the cheesecake in the 12 pan/muffin tray, it is best to pop them out while its frozen and either store in a air tight container until you are ready to serve them, or if using a cake tin wrap a warm tea towel around the outside for 5 minutes then release. Cut with a very hot clean knife.
NB: Garnish with toasted coconut, chopped pistachios and some fresh lime rind.