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Posted by Eleanor Ozich on

Luxuriously creamy, this salted honey cheesecake is made entirely from simple, pure ingredients. It's texture is rich and velvety, yet still maintains a certain lightness when cut with a spoon. Theres a beautiful, soft undertone from the Kamahi honey, the kind of sweetness that lingers perfectly.

It's just one of the delicious recipes you'll be able to try at the Lumojo stand at Taste Of Auckland this year. If you've never been before, I highly reccomend you do! find out more about the festival and purchase tickets here.  I'll be at the stand handing out tasters, and would love to meet you!


For the cheesecake crust:
1 cup of pecans, roughly ground
1 cup medjool dates, diced
4 tbsp coconut oil, melted
1 1/2 tsp ground cinnamon
Pinch of sea salt

For the filling:
1 cup coconut cream
1 cup raw cashews, soaked overnight in water then drained well
1/2 cup melted coconut oil
1/4 cup kamahi honey, gently melted
3 tsp pure vanilla extract
3/4 tsp sea salt
Grease a cake tin with coconut oil, or line with baking paper. I find a tin with a removable bottom, or a silicon cake mould works well.

Start by preparing the crust. Put all ingredients in to a food processor, then process until the mixture starts to come together, about 1-2 minutes. Press the mixture evenly into the prepared cake tin.

To prepare filling, put all ingredients in to a high powered blender or food processor. Process until smooth and creamy, about 1-2 minutes.

Tip the mixture into the cake tin and smooth out evenly. 
Pop in to the freezer for at least 4 hours, or overnight, to set.

Remove cake from the freezer, allow to thaw slightly, then carefully slide out on to a serving plate. 
Top with a drizzle of Lumojo Kamahi honey, a few edible flowers is also a nice idea.

Serves 8, generously

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