Maple Nut 'Cheese' cake - Janella Purcell

This is my favourite dessert at the moment and I wonder if I will ever tire of it. The soaking liquid from the nuts is full of nutrients so don’t throw it away. Either drink it yourself or give your plants a little drink.

Base

1 cup each of unsalted walnuts and Brazil nuts, soaked in filtered water overnight

4 dates, soaked in 1½ cups filtered water for a few hours

½ tsp freshly grated nutmeg

Filling

3 cups cashew nuts, soaked in filtered water overnight, then drained

150 ml maple syrup

1 tbsp psyllium husks

1 tbsp lecithin granules (non GM)

Juice of 1 lemon

1 vanilla bean, split in half lengthways and seeds scraped

Grated zest of 2 lemons

Pinch of sea salt

150 ml coconut oil

Mango coulis

2 cups mango flesh, blended

For the base, drain the nuts and dates, reserving the soaking liquid from the dates.

Combine the nuts, dates and nutmeg in a food processor and blitz until smooth. Press into the base of a 23-cm springform cake tin. Chill for at least 10 minutes while you are preparing the filling.

For the filling, place the soaking liquid from the dates in a blender or food processor, add the other ingredients and blend until smooth.

Pour over the base.

Chill until set, about an hour or so but better overnight.

Serve the cake with the mango coulis.

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Maple Nut ‘Cheese’ cake