Lemon & Thyme Cheesecake

I recently catered for an incredible retreat & this masterpiece stole the show.

May it bring you as much joy as it has me & the lucky peeps who got to devour it.

For the Base:

• 2 cups almonds

• 2 cups dates

• 1 tbsp lemon zest

• 1 tbsp coconut oil

• Pinch salt

Blitz almonds in a food processor until smooth. Add the lemon & coconut oil. Gradually add the dates & blend until all ingredients have mixed through. Press into a lined cake tin & freeze.

For the Filling:

• 2 cups cashews

• 1 cup lemon juice

• 1 cup nut milk

• 3/4 cup coconut oil

• 1/2 cup maple

• 2-3 sprigs of thyme

• 2 tsp turmeric powder

• 1 tsp vanilla

• pinch salt

Blend all ingredients together until smooth. Pour into base and freeze for 8 hours before serving.

Love,

Katie