Raw Anzac Cheesecake
Base
1 cup dates
1/2 cup Lotus Organic Traditional Rolled Oats
1/2 cup Lotus Organic Shredded Coconut
1 tsp coconut oil
Filling and topping
¾ cup raw macadamias (soaked in water overnight)
1 tbs lemon juice
2 tbs coconut oil, melted
1/4 cup coconut cream
1/2 cup maple syrup
1/3 Lotus Organic Coconut Chips
Base
Blend dates, oats & coconut until it forms a sticky crumble. Set a small handful aside for topping.
Grease your dish with coconut oil, and using a spatula or your hands, press firmly and evenly across the base. Place it in the freezer to set.
To make the filling, drain the nuts well and add them to a food processor with the lemon juice, coconut cream, melted coconut oil, golden syrup and vanilla. Blend until completely smooth. Pour the filling over the base and place into the freezer to set for at least 1 hour.
Meanwhile, toast the coconut in a saucepan over a low-medium heat till golden brown. Allow the coconut to cool.
Serve the cheesecakes straight from the freezer, topped with toasted coconut and remainder of base crumble or allow them to soften for 10-15 minutes.