Zesty lemon cheesecake with two types of nuts (cashew and pecan) and two types of seeds (buckwheat and coconut).

Unlike many other raw vegan cheesecakes that are made purely with cashew nuts the recipe here has buckwheat added.

This makes the vegan cheesecake less heavy, dense and much more enjoyable.

Cashews are very easy to overeat and the buckwheat acts as a very nutritious padding.

It’s sweetened with dates and xylitol but you can substitute the xylitol for a sweetener of your choice such as maple syrup or date syrup.