Coconut yuzu cheesecake

Soak the 2 cups of cashews for the filling: place them in a bowl, cover with filtered water and leave to stand overnight or at least for 4 hours. Drain off the water and rinse the cashews well.

Line a 8×10 inch (20×25 cm) form or a 9 inch (23 cm) round form with parchment paper. Set aside.

For the base: gently melt the coconut oil for a few seconds in the microwave. Place the coconut, cashew nuts (the ones that are not soaked), almonds and salt into a food processor and blend until the mixture looks like chunky crumbs. Add the pitted medjool dates and blend until well combined. Add the coconut oil, lemon zest and blend.

Press the base mixture into the prepared form, then place in the refrigerator to set.

For the filling: place the soaked and drained cashews into a food processor, along with lemon juice, zest, coconut milk, maple syrup and sea salt. Blend until smooth. Add the yuzu powder and stir well. Add the melted coconut oil while the motor is running to get a perfect smooth texture.

Pour the filing onto the prepared base, smooth with a spatula and place in the freezer for a minimum of 1 hour. Transfer to the fridge up to 20 minutes before serving.