Made with wholesome, healthy ingredients this no-bake, low fat, no-refined sugar dessert is a revelation for cheesecake lovers.
Remove any discoloured outer part of the lemongrass stalks, bruise lightly with the blade of a knife or rolling pin, then chop coarsely.
Put the chopped lemongrass in a saucepan with 600ml of water, bring to boil and simmer for 5 minutes.
Place cashews in a glass bowl and pour over the hot lemongrass water and chopped stalks. Set aside for at least 2 hours or overnight for the cashews to soften and absorb the lemongrass flavour.
While the cashews are soaking, you can start on the crust. Remove the seeds from the dates, cut each one into 2 or 3 pieces and place in a glass bowl. Pour over 150ml of boiling water and leave the dates to soften for an hour or so.
Lightly oil a 20cm spring form cake tin and line the base with a circle of baking parchment.
Drain the dates (no need to dry fully) and add to a food processor along with the oats, shredded, salt and coconut oil. Blitz until the mixture just comes together in a paste.
Press the date mixture into the prepared tin with the back of a metal spoon, pressing until firm. Cover and refrigerate while finishing the filling. If you prefer a thinner crust, roll any excess date mix into small energy balls and refrigerate or freeze for a tasty snack!
Strain the cashews, discard the infusion and chopped lemongrass.
In a saucepan heat the milk gently slowly sprinkling in the corn starch through a sieve. Stir with a wooden spoon until the mixture thickens. If using agar agar, first mix the powder with 60ml of boiling water before add to the milk and heating. Remove from heat and cool.
Place the lemon juice, agave, coconut oil, vanilla essence and lime zest in a blender and blitz. Add the cooled milk mixture and strained cashews, blend until silky smooth then add moringa powder or colouring if desired and blend until well-combined.
Spread the mixture over the prepared crust and refrigerate for a couple of hours.
Garnish as desired.
0 servings