Raw Lemon Caramel Coconut Yogurt Cake

By • September 14, 2014 0 Comments

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Author Notes: Tangy lemon cheesecake swirled with sweet raw caramel, the perfect balance!Amy Lyons


Makes 1 6 inch cake

  • 4 cups young coconut meat
  • 1/2 cup fresh coconut water
  • 1 teaspoon probiotic powder
  • 2/3 cup raw sprouted buckwheat groats (or finely shredded, dried coconut)
  • 1/3 cup ground flax seed
  • 3/4 cup finely shredded, dried coconut
  • 1 cup soft medjool dates, pitted
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons organic lemon zest
  • 1/4 cup lemon juice
  • 2/3 cup raw coconut nectar
  • 1/2 teaspoon sea salt
  • 1 tablespoon pure vanilla extract
  • 3/4 cup raw coconut butter, warmed to liquid
  • 1 cup soft medjool dates, pitted and chopped
  • 3 tablespoons raw coconut nectar
  • 1 tablespoon raw pecan butter
  • filtered water as needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt
  • Garnish: dried figs, lemon slices and pistachios
  1. For the yogurt, combine the coconut and coconut water in a high speed blender and blend until smooth. Add the probiotics and blend until mixed in. Place in a bowl and cover. Let sit out on the counter overnight or until it tastes tangy like yogurt. Place in the fridge to chill.
  2. To make the crust, lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cardamom and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
  3. To make the filling, in a high speed blender or food processor, combine coconut yogurt, lemon juice and zest, coconut nectar, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended.
  4. For the caramel, place 1 cup dates, 3 Tbsp coconut nectar, pecan butter, a few Tbsp filtered water (or as needed if too thick), 1 tsp vanilla and sea salt in the food processor and process until smooth. Set aside.
  5. To assemble cheesecake, 1/3 of the lemon filling over the crust, then drop some of the caramel by the tsp over that and swirl with a knife. Then pour half the remaining filling over that, then drop more of the caramel over that and swirl with a knife. Pour the remaining lemon filling over that, and then drop more caramel over that. Once the pan is full, tap the bottom on the counter to level, and swirl with a knife in a spiral from the outside in to the center, then a toothpick if you want more intricate swirls. Place in the freezer for 4 hours or until set. When ready to serve, garnish with dried fruit, nuts and lemon slices. Store cake in the fridge. *If you are unable to get young coconut meat, you may substitute 4 cups raw cashews, soaked 4 hours and drained and filtered water instead of the coconut water. **If your coconut meat is very soft and watery, you may need to add a few More Tbsp coconut butter.

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