Do you have a dairy allergy or intolerance? That can mean forgoing delicious treats like ice cream and cheesecake, which are hard to give up sometimes!
How about trying this raw, gluten and dairy free version that tastes amazing?
For the base:
1/4 cup shredded coconut
1/2 cup ground almonds
1/2 cup of finely chopped fresh dates
2 tablespoons of coconut oil
Place chopped dates in a bowl with 2 tablespoons of boiling water and cover for 5 minutes to soften. Blend the dates with the coconut oil in a food processor until well combined. Add the rest of the base ingredients and blend into a crumb. Press into a lined container and leave it to set in the freezer while you make the cheesecake topping.
For the topping:
½ cup of raw cashews, soaked overnight in water or coconut water
½ cup coconut milk
¼ cup coconut oil (melted)
½ teaspoon pure vanilla
Juice of half a lemon
1-2 tablespoons pure maple syrup (depending on your sweetness preference)
Place all the ingredients in a food processor and blend until smooth. Add more lemon if you prefer a more tart taste. Pour over the base and leave in the fridge to set, preferably overnight. Enjoy the taste, and the fact it is actually good for you!