Raw Lemon Cheesecake

Since August last year my family has changed what we eat. We try not to eat meat, wheat, dairy, and sugar 90% of the time.
This has taken me on a journey to find new foods to eat. In December last year my husband (Mr O) and I went on a raw foods desserts course with Renata from  the company FROM GREY TO GREEN (http://www.fromgreytogreen.co.nz/). We learnt how to make some great desserts for christmas.

However I did not have a recipe for a raw Lemon Cheesecake so I went searching online and I found a great dessert that I have tweaked a bit and now it is perfect for us.
Friends came over Saturday night so I just had to make one.
Here is the recipe:

Ingredients:
CRUST
1 1/2 cups of Nuts (your choice of nut but I prefer Almonds but you could use Hazelnuts, Walnuts, Cashews).
1/2 tsp of Salt
1/2 cup pitted Dates (soaked in hot water for about 15 minutes to soften and then drain off water)
1/4 cup shredded Coconut

FILLING
3 cups of raw Cashews (Soaked overnight or for at least 8 hours then drained and rinsed)
1 1/4 cups of fresh Lemon juice
3/4 cup of Maple Syrup
3/4 cup Coconut Oil (Liquid form)
1 tsp Vanilla Extract
Zest of Lemon (optional) I have a juicer so I juice my lemons whole with the skin on so I don't need to add any zest.

Method:
* For the crust: Process the nuts into small pieces with the salt in a food processor. Slowly add Dates and mix well, then mix in Coconut. Press crust into the bottom of a cheesecake dish or pan (8 to 9-inch size pan), and place in refrigerator until needed.

*For the filling: Blend Cashews, Lemon Juice, Maple Syrup, Coconut Oil, and Vanilla (and Lemon Zest , if using), in your blender/ food processor until it blends to a smooth creamy mix.
Pour onto the crust in the dish and place in the freezer for about two hours until firm. Then refrigerate until serving.
It keeps for about 5-10 days if you have not eaten it all by then.

For those people who love Lemon it is a slice of heaven.
Enjoy