Terranea Blog

Jun 23 Blog ImageJun23

Summer Recipe: Raw Vegan Lemon Cheesecake

California Meyer lemons, sundried dates, walnuts, cashews, cocoa butter, served with berries and fresh mint 

Recipe by Executive Pastry Chef Pierino Jermonti, Terranea Resort

CRUST

  • 275 g Dates Pitted
  • 155 g Raw Walnuts
  • Pinch of Salt

FILLING

  • 3 cups Cashews
  • 2 teaspoons Vanilla extract
  • 1 cup of Meyer Lemon Juice
  • Zest of 1 Meyer Lemon
  • 1/2 cup  Almond Milk
  • 1/2 cup Blended Oil
  • 1 cup Agave
  • 1/2 cup Cocoa Butter melted
  • 1/2 teaspoon Sea Salt

Yields: 8- 10 serving

FOR CRUST:

Blend dates in food processor until a ball is formed.  Set aside.  Blend nuts and salt into a meal.  Add dates and blend til loose dough is formed. Spread onto a 9x9 inch pan to molds and place into freezer to set.

FOR FILLING:

Add all ingredients to a blender in batches.  Blend for 2-3 minutes or until very smooth.  Mix everything together to combine. Spread over the crust and freeze for 2 hours. Pull out of the freezer and cut into desired shape.

Serve with fresh berries and mint.

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