Recipe: Vegan 'cheese' cake

Ingredients:
5 cups of cooked chickpeas
1 cup of coconut oil
300g of pitted medjool dates
Juice from 3 or 4 lemons (depends how lemonie you like it)

Optional toppings:
Fresh blueberries
pomegranate seeds
Strawberries
Coconut
Toasted pumpkin seeds (or any toasted nut or seed you like)
Cocoa nibs
 

Method:
If you are going to cook the chickpeas from scratch: put 2 cups of raw chickpeas in a bowl of water to soak the night before. Cook them in a pot on a stove with a lot of water and a stamp size piece of Kombu seaweed (this aids the digestion of the beans) until very soft. Rinse and drain well.

Place all the ingredients in a blender and blend until smooth, taste for sweetness and lemon flavour to make sure it is to your liking. If you would like it sweeter add some more dates, more lemon flavour? Add more lemon juice. When it tastes just right put it in a glass baking tray and bake for about 30-40min on 180C or until lightly browned on the top.

Remove from the oven and let cool in the fridge. When it is fully cooled it is ready to have the toppings added and to eat. If you eat this cake before it is fully cooled it will be soft and mushy. Once it has cooled fully it will be set and firm like real cheese cake.  

Keep in in the fridge.