After several visits to Little Bird unbakery in Kingsland, I thought I'd try making my own raw cheesecake. Turned out rather well, I thought! The recipe is from a Pure Wellbeing newsletter.
I'm entering this in July's Sweet New Zealand, hosted by Homegrown Kitchen.


The Base
1 C almonds
1 C buckwheat
1/2 C dates (soak in water to soften first)
Dash coconut oil/pinch salt

Food process (pulse) the nuts and buckwheat leaving them a little chunky. Add the dates & coconut oil till the mix just begins to form a sticky mass but try not to over-process - leave the mix a bit chunky for a textured base. Press into a spring form cake tin for easy removal.


Filling
 3 C cashews (soak in water 1 hr to soften, drain & rinse)
 1 C lemon or lime juice (i juice the whole lemon, skin & all)
 3/4 C coconut oil (melted)
 ½ C agave or honey (I used maple syrup)
 Lots (1/4 C is great) of finely grated lemon/lime zest, fresh or dried*
1 Tbs psyllium (as a thickener) - did not have
1 Tbs lucuma powder (optional for creaminess) - did not have
 dash salt
 dash vanilla

Food process cashew nuts & lemon juice till smooth then add  everything else, leaving the oil & psyllium to last. Process till really creamy & smooth. Pour onto base. Freeze 30 mins then store in  fridge. Decorate with chocolate sauce (2 Tbs cacao powder, 2 Tbs coconut oil & 2 Tbs honey/agave, whisk well & drizzle on cake).