Vegan world continues to pleasantly surprise me. I used raw cashew fillings in so many other dessert and by now, I should be used to it. But this dessert managed to blew my mind yet again. The simplicity of it aside, it tasted wonderful.
I must admit that I have a certain amount of compulsion towards lemons, only to be amplified when it involves a dessert. But other happy testers also found this to be in the sweet spot of flavor (and texture) between an ice cream and a cheesecake. So I know that you will like this one.
If you want to impress (yourself or others) with minimal effort, this is the dessert to go to. It also keeps in the freezer for a long time so you can have it in the ready. The recipe is below.
- 1/2 cup walnuts
- 3/4 cup dates pitted
- 1 1/2 cup raw cashews soaked overnight (or at least 4 hours)
- 1/2 cup maple syrup
- 1/4 cup water
- 1 lemon optionally meyer lemon juice and zest
- 2 tbsp coconut oil
- 1 tsp pure lemon extract
- 1 tsp vanilla extract
- 1 small pinch of salt
- Candied lemons recipe here, optional
- Shredded coconuts
Grind the crust ingredients in a food processor until you get a sticky paste
Between two sheets of parchment paper, roll the crust out to fit your pan or mold (I used a 6" springform release cake pan)
Lay the crust on the bottom of the pan and put it in the fridge. If your pan doesn't have a release, I suggest lining the pan with parchment paper first
Zest and juice the lemon
Put all the ingredients in a high speed blender and grind until smooth
Add this mix on top of the crust (in the pan)
Sprinkle the shredded coconuts on top and add the candied lemons (optional)
Keep in the freezer for at least 4 hours. Take it out of the freezer about 15 minutes before serving