loved and free

This is the second pudding I made for this weekend. (I forgot to take a photo before we started eating it!)

This is one of the nicest cheesecakes I have had, and the first dairy free one! I topped it with some passionfruit, which really complimented the flavour of the cheesecake.

Ingredients:

Base:
1/2 cup medjool dates
1 cup pecans

Filling:
2 1/2 cups cashews (soaked overnight)
1/2 cup melted coconut oil
1/2 cup maple syrup or honey
1/3 cup lemon juice
1 tsp vanilla extract

Place the dates and pecans in a blender, and pulse until they look like biscuit crumbs.
Press the mixture down in the base of a loose bottomed tin.
Chill in the fridge.

Put all the filling ingredients in the blender, and blend until smooth. You may have to keep stopping to scrape down the sides until it all combines. You want the filling to be as smooth and creamy as possible.
Pour the filling onto the base and spread it out.
Cover it over and put it in the freezer for a few hours or overnight.

Take the cheesecake out of the freezer for 30mins before serving so that it begins to thaw.
Add some passionfruit on top, or any other friut you would like – raspberries, sliced strawberries…