Raw Lime and Cashew Cheesecake
Tuesday the 22nd of October is National Nut Day and to celebrate I made a cheesecake using my favorite nuts thanks to Alison's Pantry and Mother Earth. Every year at christmas I always make a cheesecake that uses biscuits as the base and cream cheese, sugar and eggs as the top layer. I decided I should finally try make my own sugar free, vegan and raw cheesecake to see how it tastes. It amazes me what can be done with cashews, coconut oil, nuts and dates to make a sweet tasting dessert that has a creamy texture. You would never guess that this recipe is free of dairy, eggs, and refined sugar.
This cheesecake recipe is very easy to make and can be altered by adding in berries and different nuts. If you do not like cashews I would suggest using macadamia nuts instead as they make also make a creamy texture as the topping.
You can’t beat a delicious dessert that doesn’t leave you feeling sluggish afterward! This recipe is a favourite even for those who aren’t raw food enthusiasts. It is very rich tasting dessert so a small slice goes a long way!
IngredientsBase 1/3 cup almonds 1/3 cup walnuts 3/4 cup pitted dates 4 tablespoons of desiccated coconut
Top layer 2 1/2 tablespoons of coconut oil, melted 1 1/2 cups of cashews 1/2 cup of coconut cream 1/3 cup of lime juice zest of 1 lime 3 tablespoons of honey or maple syrup
1. Soak cashews in cold water overnight. 2. Soak the pitted dates and walnuts for one hour before using. 3. Add the dates, walnuts, almonds and desiccated coconut to a food processor, blend for around 3 minutes or until all the nuts are finely chopped. Place the mixture into the base of muffin trays, make sure the mixture is pushed in well. The mixture should be 1cm deep. Place into the freezer. 4. Add the rest of the ingredients into the food processor and blend until the mixture is creamy and thick. Pour the mixture onto the base and spread evenly. 5. Store in the freezer for four hours before serving.