Lemon and coconut vegan cheese cake squares

These came out so well and were honestly the best things I've made yet! I got the recipe using a few different recipes online plus a bit of experimenting. Can't believe how well the turned out!

Ingredients-

Crust: 

•7 dates chopped up

•1- 1/2 cup of gf oats (blended to make oat flour)

• 1/4 cup melted coconut oil

• 5 tbsp unsweetend shredded coconut 

• pinch of salt 

• 1/4 cup almond flour 

Lemon cream layer:

•1/3 cup coconut oil

• 1/3 cup coconut milk 

•1/2 cup cashew nuts (soaked for 2 hours)

•1/2 cup macadamia nuts (soaked for 2 hours)

• 1/3 cup fresh lemon Juice 

• 1 heaped tbsp of grated lemon zest

• 1/4 cup of agave nectar/ maple syrup/ brown rice syrup 

Method- 

- first soak the nuts two hours before making the squares 

- pre heat the oven to 200 degrees celcus 

- place the dates, and coconut oil into the blender and bend until even, then add the rest of the crust ingredients and blend again until an even dough forms 

- press the dough mixture into a greased deep square baking tray with your fingers making sure it is evenly spread (I greased my pan with coconut oil spray)

- place into the oven and bake for about 12 minutes 

- take out of the oven and place in the fridge to cool while you prepare the filling 

- drain the soaked nuts off and then

place all of the filling Ingredients into a blender until creamy.. adding more sweetener if needed. 

- pour the mixture on top of the baked crust which should be cooled down

- grate a fine layer of lemon zest over the top to finish it off 

- place into the fridge to set, or the freezer if you don't have enough time.

Enjoy!