Our first year has been amazingly brilliant! We have learned so much, met so many incredible and lovely people and eaten so many Tiger Nuts!
We want to say a huge thank you to all of our lovely customers, suppliers, bloggers and everyone we have met who have helped us get here.
We will be celebrating later tonight with this yummy tiger nut lemon surprise cheesecake, a glass of horchata…and maybe a little prosecco!
As a huge thank you to you all we are giving a free gift with every order this week, just use the code BIRTHDAY at checkout!
Tiger Nut, Lemon & Blueberry Cheesecake
Recipe (adapted from Emily Von Euw ‘s Lemon Dream Pie)
Crust
- 30g oats (optional – substitute for tiger nut flour)
- 60g Tiger Nuts or pulp
- 250g pitted dates
Filling
- 180g raw cashews
- juice of two lemons
- handful of blueberries
- 150g pitted dates or use date syrup
- 2 tablespoons coconut oil
- a little maple syrup
Topping
- coconut cream
- vanilla powder
- maple syrup (optional)
Process the tiger nuts and oats (if using) or flour until they look like breadcrumbs. Then add the dates and process until it forms a dough, sticking together when pressed. Press into the bottom of a pie dish, and put in the fridge.
Then blend all the ingredients for the filling, until smooth and taste, adjust if necessary. The mixture should look like fudge, if it looks too runny add some tiger nut flour. Spread evenly over crust, and place back in fridge for a few minutes.
Then mix the coconut cream (you can buy this in a carton or place a can of coconut milk in fridge overnight and scoop the top off ). Mix with a little maple syrup and vanilla powder, and spread over the top of the cake. Decorate with anything you like and enjoy!
