Stop the press. Today we’re giving away the recipe for our long-time favourite raw vegan lemon myrtle + passion fruit cheeze cake. This cheese cake has a fruity twist and will leave you wanting more than just the one slice. And did we mention your guests won’t believe it’s vegan?
‘LEMON MYRTLE + PASSION FRUIT CHEEZE CAKE’
Making vegan dreams come true in four sweet steps.
Raw | Gluten Free | Vegan
1 cup cashews
1/2 cup almonds
1/2 cup organic coconut flakes
2 tbsp flax seeds
8 medjool dates – soaked for 10 minutes
Pinch of himalayan salt
CHEEZE FILLING INGREDIENTS;
1 cup medjool dates – soaked for 10 minutes
1/2 cashews – soaked for an hour
2 passion fruit
2 lemons juiced
Lemon Myrtle tea leaf – I use Natural & Abundant Lemon Myrtle Tea
2 tbsp organic maple syrup
1 tsp vanilla essence
1 cup organic coconut cream
1 cup organic coconut oil
1/4 tsp of Himalayan salt
1 tbs organic coconut oil
1 tbsp organic maple syrup
1 tbsp organic coconut sugar
STEP ONE started at the bottom:
To make the crust add the almonds and cashews into a food processor or high speed blender and blitz until a crumbled mixture. Add in the rest of the crust ingredients and blitz again until everything binds together.
STEP TWO what’s your flavor:
Firmly press the crumbly mixture into a cake flan, placing it into the fridge while you create the Cheeze cake filling [I used a 10 inch cake flan]. Option to add a layer of fresh passion fruit to the base before the filling for an extra burst of flavor.
STEP THREE fill me up:
Brew the lemon myrtle leaf with minimal water to create a strong elixir. Let cool. Pit dates and squeeze the lemons for fresh juice into blender or food processor. Add the other filling ingredients and the elixir then blend until smooth and creamy – it will be a few minutes before all the dates and nuts are thoroughly blended in.
Pour the filling into the base and smooth out.
Return to the fridge for a few hours to firmly set.
STEP FOUR a little messy never hurt nobody:
Caramelize the lemons by adding the coconut oil, maple syrup and coconut sugar to a small pan and heating on a low heat until everything combines. Add in sliced lemon and let simmer for a few minutes until it caramelizes. Allow to cool before drizzling the caramelized zest and adding the slices decoratively on top of the Cheeze cake. Remember creativity is not neat, so don’t be afraid to get a little messy.
Store in the fridge.
Cut to serve with a wet knife, portion size is always debatable.
Did you recreate this in your kitchen? Comment below and tag us on your Instagram pic @greenhouse_canteen