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Lemon cheesecake

Creamy and refreshing

Cooking time: 15 min Yield: 8 portions Difficulty: easy



- 1/2 cup of raw cashews

- 1/2 cup of full fat coconut milk

- 1/3 of fresh lemon juice

- 1 tsp of vanila extract

- 1/4 maple syrup


- 1/2 of pistacho nuts

- 10 medjol dates


1. Blend all the ingredients in a food processor until sticky.

2. Place the mixture into a base and press flat.

3. Blend all the cheescake ingredients in a high speed blender until very smooth and creamy.

4. Pour over the base and freeze for 2 hours.

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