Paleo lemon cheesecake

Ingredients

• 430 g Cashew nuts, raw
• 140 g Almonds, raw
• 110 ml Coconut oil
• 220 ml Honey, raw
• 4 tbsp Lemon juice, fresh
• 10 pcs Dates, pitted
• 1 tbsp Lemon zest, finely grated
• 2 tsp Vanilla pod, seeds scraped
• 1 pinch Salt

Method

1. Place the almonds in a food processor and pulse for 5 seconds.
2. Add 2tbsp honey, salt, and dates; pulse until dough comes together.
3. Take 22-cm pie pan and press the dough into pan, along the sides.
4. Cover with plastic foil and place in the refrigerator.
5. Meanwhile, prepare the filling; place the cashews in the food processor and pulse for 5 seconds.
6. Add remaining ingredients and pulse until smooth.
7. Transfer the mixture into chilled pie crust and smoothen the surface.
8. Set in refrigerator for 2 hours and slice before serving.