Vegan Lemon and White Chocolate Tart

A top tier dessert right here. I mean just look at her.

This lemon cheesecake makes for the most epic summer dessert. Instead of a typical heavy cheesecake the lemon adds a light summery pop to your palette. Whilst the pure cocoa butter brings creamy white chocolate notes. Also forget the hassle of an oven as this recipe is a no-bake... can it get any better.

My sisters birthday is exactly a week before mine. You could say my fam was a little 'caked-out' after her 18th tea party celebration. So instead I opted for this cheesecake tart which turned out immaculate.

INGREDIENTS

Base 8 large, fresh medjool dates (roughly 150g)

2 tbsp of hot water

1 & 1/2 cups of oat flour

1/2 cup of walnuts

Filling

1 cup of cashews

1/2 cup of walnuts

1/2 cup of lemon juice

zest of one lemon

1/4 cup of almond milk or other plant based milk

1/4 cup of cocoa butter, melted in the microwave

1/4 cup of agave (honey could also work here)

1/4 cup of coconut sugar (or other sugar of choice)

1 tsp of vanilla extract

1 tsp of lemon extract

Top

1/4 c of lemon juice

zest of 1/2 lemon

3 tbsp of sugar of choice

1 tsp of arrow flour or cornstarch

METHOD

1. Soak your cashews and walnuts from the 'Filing' section in hot water (I used kettle water) for 30 minutes. Otherwise you can soak the nuts in room temp water overnight (at least 6ish hours). Once soaked rinse with cool water, and set aside. Soaking allows for the creaminess

2. Line a 8inch pan with baking paper and set aside.

3. Form a date paste with the dates and water (from 'Base' portion) in a food processor. Then add the oat flour and walnuts to the food processor and blitz until throughly combined.

4. Add this crust mixture into the prepared pan. Press the mixture down firmly and evenly. Allow the crust to come up the sizes roughly 3/4 of an inch.

5. Place this base in the freezer whilst you form the filling

6. Add all the listed ingredients under 'Filing' to a food processor (including your previously soaked nuts)

7. Once the mixture is super smooth taste and adjust to your liking. You can add more sugar, lemon juice or lemon extract.

8. Pour this cheesecake filling over the base and let the mixture set for at least 4 hours, overnight is preferred.

9. Whilst the filling is cooling you can make the lemon curd topping. Add all the listed ingredients under 'Top' to a baby saucepan and bring to a boil. Stir with a whisk until all the sugar has dissolved. Then pour the mixture into a container or jar and store in the fridge.

10. Once the curd had cooled you can top the cheesecake filling with the curd using a spatula to evenly spread.*

11. Then decorate the tart to your liking!

Notes

* I would recommend making this the day/night before you plan on eating and then top the tart with the curd the next morning.