A great way to use our coconut oil & coconut nectar. This raw vegan coconut & lime cheesecake is amazing and only takes about 20 minutes to make.
- 3/4 cup of dates
- 1.5 cups of cashews, soaked in water
- 2 tablespoons of coconut nectar
- 3 tablespoons of coconut oil, melted if required
- 2 tablespoons of desiccated coconut
- 1/2 cup of coconut milk
- 1/2 cup of almonds
- 1/2 cup fresh lime juice
- Zest of one lime
Soak the cashews in cold water for a minimum of 4 hours. Overnight works best.
Soak the dates in warm water for about 15 minutes. Drain well before using.
What to do:
Add the almonds, desiccated coconut and dates to the food processor and pulse into a fine grain.
Lightly grease an 8 inch pan, or baking dish with coconut oil. Press the mixture into the pan until it is well compacted and even. Put in the fridge to set.
Rinse and drain the soaked cashews with filtered water. Add the cashews, lime juice, lime zest, coconut oil, coconut nectar, and coconut milk to the food processor. Blend well until the mixture is creamy, scrape down the sides as required.
The final touch
Pour the creamy mixture onto the base, spread evenly and sprinkle with lime zest. Store in the freezer for an hour or two, or until the cake becomes solid. Take out 30 minutes before serving.
Love & Enjoy!