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Dairy Free Lemon Cheesecake
Lush summer pudding that's dairy free and easy to make. For a large family size cheesecake just double the ingredients and use a large tin, preferably spring based.
Servings2 people
Prep Time15 minutes
Passive Time8-12 hours
Ingredients
Instructions
  1. Soak the cashews overnight. Drain and rinse in the morning.
  2. For the base, blend the almonds, coconut flakes and pitted dates in a food processor till the mixture starts to clump together. If preferred, almond flour can be used as this may speed things up a little. Squash this mixture into the bottom of your individual cheesecake bowls (or tin), ensuring it is packed down firmly.
  3. put your drained cashews into a blender / processor with your coconut butter, honey, lemon juice, lemon zest and vanilla extract until it reaches a smooth and creamy texture.
  4. Scoop this mixture into the individual cheesecake bowls (or tin) smoothing over with the back of a spoon or a spatula.
  5. To garnish, use crushed nuts, more lemon zest, coconut flakes or whatever takes your fancy!
  6. Then put in the fridge to set for a couple of hours. And enjoy...!
Recipe Notes

Occasional (once a week) treats are OK with IBS, as long as you are eating a balanced and healthy diet the rest of the time.

#IBSFreeFood

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