Vegan + GF Lemon & Coconut Slice

🍋🥥When life gives you lemons....make this vegan, gluten free Lemon and Coconut Slice!! 🍋🥥⁠ triple filteredl

BASE⁠
1 cup dates (soaked)⁠
1 cup Almond meal⁠
1 cup desiccated coconut⁠
1 tbsp coconut oil
2 tbsp rice malt syrup
Pinch salt

FILLING⁠
2 cups raw cashews, soaked⁠
310ml (1 1⁄4 cup) coconut cream⁠
80ml (1⁄3 cup) lemon juice⁠
1 tbsp lemon zest⁠
1 tsp vanilla extract⁠
3 tbsp maple syrup⁠
1⁄8 tsp salt⁠

M E T H O D⁠
1. Line a 9 x 6 inch baking dish with baking paper for easy removal of the slices.⁠

2. To prepare the base, add the almond meal, desiccated coconut, dates, rice malt syrup and salt to a high-speed blender or food processor and blend on high until crumbly and combined. Press the mixture into the baking tin evenly. Place in the freezer while you prepare the filling.⁠

3. To prepare the filling, add the cashews, coconut cream, lemon juice and zest, vanilla, maple syrup and salt to a high-speed blender and blend until creamy and smooth. Remove the base from the freezer and pour the filling over the base evenly. Return to the freezer to set for 6 hours.⁠

4. Once the cheesecake is firm, remove from the tin and cut into squares. Top with lemon zest and enjoy😋⁠
Store in an airtight container in the freezer