Lemon Cheesecake Squares

Method

Pre-heat the oven to 150°C. Line a 20 x 20cm square brownie tin with non-stick baking parchment. Cover the cashews in boiling water and set aside for 1 hour.

Place the dry ingredients for the crust into a blender and pulse until very finely chopped. Tip into a bowl and stir in the wet ingredients until you have a dough that sticks together when pinched between your fingers. Pour this mixture into the base of the tin and press down well. Bake for 8-10 minutes or until the crust is slightly browned at the edges.

Drain the cashews and add to the blender along with the other filling ingredients. Blend until very smooth. Scrape onto the base and smooth to the edges. Bake for 18-20 minutes or until the filling is set but not starting to brown.

Chill in the fridge for at least 4 hours or preferably overnight. Cut into squares and decorate with lemon slices.

Ingredients

Crust -

150g almonds (with the skin on)

100g gluten free oats

2 tablespoon coconut sugar

1 tablespoon maple syrup

75g vegan butter melted

Filing -

150g raw cashews

225g coconut cream (Note - This is the thick part of tinned coconut milk which rises to the top. Roughly 2 x tins.)

2 tablespoons cornflour

Juice and zest of two unwaxed lemons

A pinch of sea salt

60g maple syrup

Serves: makes 16

Dietaries: VEGAN, GF

Method

Pre-heat the oven to 150°C. Line a 20 x 20cm square brownie tin with non-stick baking parchment. Cover the cashews in boiling water and set aside for 1 hour.

Place the dry ingredients for the crust into a blender and pulse until very finely chopped. Tip into a bowl and stir in the wet ingredients until you have a dough that sticks together when pinched between your fingers. Pour this mixture into the base of the tin and press down well. Bake for 8-10 minutes or until the crust is slightly browned at the edges.

Drain the cashews and add to the blender along with the other filling ingredients. Blend until very smooth. Scrape onto the base and smooth to the edges. Bake for 18-20 minutes or until the filling is set but not starting to brown.

Chill in the fridge for at least 4 hours or preferably overnight. Cut into squares and decorate with lemon slices.

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