| | Brew 3 cups of Lamington Loose Leaf by using 3 tsp of tea.
Soak cashews in brewed tea for at least 8 hrs. Soak dates in
hot water for 15 mins. | |
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| To make the crust, add walnuts, almonds, cacao powder,
coconut oil and dates to a blender/food processor. Pulse to
form a sticky mixture. Press the sticky mixture into the bottom
of a lines baking pan and freeze for 15 mins. | |
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| | Brew 1 cup of Lamington Loose Leaf using remaining tea and
set aside. To make the coconut cheesecake layer, add 2 cups
of pre-soaked cashews, 1 cup coconut cream, 4 tbsp maple
syrup, vanilla essence, lime juice, 2 tbsp brewed Lamington
Loose Leaf, lemon/lime zest, 2 tbsp coconut oil & desiccated
coconut to a blender. | |
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| Blend until you achieve a creamy consistency. Pour over frozen
crust layer and freeze for one hour. | |
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| To make the raspberry cheesecake layer, add remaining pre-
soaked cashews, coconut cream, maple syrup, 1 tbsp brewed
Lamington Loose Leaf, raspberries and coconut to a blender. | |
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| | Blend until you achieve a creamy texture, pour over frozen
coconut cheesecake layer and then freeze for 8 hrs. | |
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 Loose leaf tea |
| Loose leaf tea |
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