Baked Vegan Lemon Cheesecake

notnotnutritious.com

Jinny

subheading: Lemon Cheesecake Filling:

9 tablespoons melted coconut oil (Use flavourless oil and melt before measuring.)

1 ½ cups almond flour (Ground skinless blanched almonds)

¾ cup lemon juice

1 tablespoon lemon rind

¾ cup water* (Start with this amount and add more by the tablespoon if needed for your blender.)

¾ cup cooked chickpeas, unsalted

9 tablespoons aquafaba (This is the water from the chickpea can or cooking water)

1 ½ tablespoons tapioca flour

¾ cup cocoa butter (Yes, this is vegan)

¾ cup cane sugar

subheading: Coconut Lemon Crust:

½ cup blanched almonds

¼ cup unsweetened coconut flakes

3 tablespoons vegan butter

2 ½ tablespoons cane sugar

⅓ teaspoon lemon rind

Directions at notnotnutritious.com

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