Hiyo, babes! I'm still chillin' in Montréal. I'll be here for another month or so. I am typing this in a cute lil café (THEY HAVE VEGAN COOKIES) on Rue Sherbrooke, across from a snow-laden park where I can watch tons of adorable squirells hunting for food they buried earlier in the season (I think that's what they're up to anyways?) 

Like I mentioned in my last post, my living situation is currently not conducive to decent food photography or even any good-lookin recipes. But fortunately I have this cake recipe I can share with you! I have been consuming a lot of coconut yogurt with nuts and berries; fruit smoothies (thank GAWD Evie has a blender that works); steamed chinese broccoli with tahini, roasted veggies with rice and hummus; pomegranate juice and chocolate almond milk. I'm actually loving my diet right now but again, it's not photogenic, especially with the bad lighting in Evie's apartment. It's cool though, because I have this recipe for ya today. I made this before I left for my trip. It's as the title hints: lemony, light and delicious. Feel free to decorate it with a bunch of colourful shit - nuts, berries, seeds, sweet drizzle - as I did, or leave it simple and seductive (also pictured below).

In case anyone cares (...) I'm doin okay! This city feels like a home away from home. It DOES feel like the world is falling apart around me, but I'm stayin' strong with hope in my heart and supportive friends. Ashlae (from Oh Lady Cakes, one of my fave blogs) shared some damn inspiring quotes in her post today, so do check that out. We are strong and we can defeat whatever bigotry and bullshit comes our way. We always have.

[ serves 8-16 ]

1 cup oats
1/2 cup shredded coconut
1/2 cup walnuts
2 tablespoons melted coconut oil
1 cup dates
1 tablespoon maple syrup

Cheesecake batter:
1 can full fat coconut milk
2 tablespoons lemon juice
1/4 cup coconut sugar
1 tablespoon maple syrup
1/4 teaspoon sea salt
1 teaspoon vanilla powder
1/4 cup + 2 tablespoons melted cacao butter

Carob layer:
1/2 cup dates
2 heaping tablespoons carob powder
1 tablespoon cacao powder (optional)
1/4 teaspoon sea salt
1/4 cup melted coconut oil
Coconut milk, as needed

To make the crust: in blender or food processor, grind the coconut and walnuts into a rough flour. Add the rest of the ingredients and combine until a thick, moist dough is formed. It should hold its shape when pressed between two fingers. Press into the bottom of a springform cake pan, preferably lined with parchment paper or plastic wrap. Leave in fridge.

To make the cake batter: blend all ingredients until smooth. Pour over your crust and leave in fridge.

To make the carob layer: blend all ingredients until smooth, adding coconut milk as needed. Pour over the cheesecake batter and leave in the fridge or freezer overnight. I decorated mine with my go-to baobab drizzle, along with cranberries, pistachios and almonds.