1 cup oats (use gluten free if needed)
1 cup dates
Pinch sea salt
Tbsp coconut oil
2 cups cashew nuts
1 cup coconut milk- canned
5 tbsp maple syrup/honey/ agave
4 tbsp coconut oil Dash of vanilla extract
Juice and zest from two lemons
2 heaped tbsp cacao powder
3 Tbsp cashew butter
3 tbsp maple syrup
3 tbsp coconut milk
2 tbsp raw cacao
To make the base, add the oats into a food processor and pulse until finely ground.
Add in the dates, coconut oil and salt and blend again until well combined.
Divide the mixture between silicone cupcake cases and press firmly into the base. Pop these into the freezer whilst you make the other layers.
For the filling, combine the cashews, coconut milk, oil, syrup and vanilla and blend until smooth and creamy.
Remove half of the mixture from the food processor and set aside.
To make the lemon flavour, add In the zest and juice of the lemons & turmeric into the food processor and blitz these with half of your cashew cream.
Pour this over each of the cheesecake bases and pop them back into the freezer.
Blend the cacao powder and Bee Prepared Capsules in with the remaining cashew mixture and add extra sweetener if needed. Spread this over the lemon layers and leave these in the freezer for 4 hours to set.
Combine all of the ingredients for the chocolate whip and transfer into a piping bag.
Pipe swirls on top of each cheesecake and serve.