LEMONY VANILLA CHEESECAKE with CAROB

Indulge in the creamy, tangy goodness of this vegan cheesecake with a delightful twist of lemon and vanilla, topped with rich carob. It's a guilt-free treat that satisfies your sweet cravings!

Ingredients:

• 1 1/2 cups cashews, soaked for at least 4 hours
• 1/2 cup coconut cream
• 1/4 cup coconut oil, melted
• 1/3 cup maple syrup
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Pinch of salt
• 1/2 cup carob powder
• 1 cup dates, pitted
• 1/2 cup almonds

Instructions:

Put the dates and almonds in a food processor and pulse them until they turn into a sticky dough

To make the crust, press the dough into the bottom of a cake pan that has been lined with parchment paper

Put the cashews that have been soaked, coconut cream, melted coconut oil, maple syrup, lemon juice, vanilla extract, lemon zest, and salt in a blender

Mix until it's creamy and smooth

Put half of the mix on top of the cake pan's crust

Using the blender, add the carob powder to the rest of the mixture and blend until everything is well mixed

Put the carob mix on top of the cake pan's first layer

Smooth the top with a spatula

It should be put in the freezer for at least 4 hours or until it is firm

Take it out of the freezer when it's set and let it sit at room temperature for a few minutes before cutting it up and serving

Have fun with your tasty vegan vanilla cheesecake with lemon and carob!