Nolac cashew nut cheesecake

By Abbigail Damon

Crust ingredients:
200g dates, pitted and roughly chopped
1 ½  cups raw walnuts walnuts, blended until fine and mealy
¼ cup toasted coconut flakes/ desiccated coconut
Pinch of salt

Filling Ingredients:
2 cups of raw cashews soaked overnight in Clover Nolac milk
Zest & juice of 1 lemon
1/3 coconut oil
1/3-2/3 cup Clover Nolac milk
½ cup organic maple syrup
2 Tbsp peanut butter/ almond butter
Honey glazed cashews to serve

For the crust grease a 15-20cm cake tin and line the sides and bottom with baking paper. Add the dates to a food processor and blend until small bits remain and it forms a ball. Add the nuts , coconut and salt and blend until a loose dough forms (if too dry add a few more dates). Press the crust mixture down into the prepared cake tin to form a even layer. Set in the freezer to firm up.
For the filling add all the ingredients to a blender and blend until very smooth. Pour over the frozen base and tap the tin a few time to release any air bubbles. Cover with cling wrap and freeze until hard 4-5 hours.
To serve take the cake out 10 minutes before the time to soften slightly, cut into slices and serve with a generous sprinkle of honey glazed cashews.