Coconut Lime Cheesecake

 
This vegan cheesecake is extremely easy to make. The lime,  sweet delicate vanilla, and melt in your mouth texture of coconut and cashews make it truly unforgettable. If Valentine's day means single ladies night in, this dessert has got you covered - there will be plenty to go around!

This vegan cheesecake is extremely easy to make. The lime,  sweet delicate vanilla, and melt in your mouth texture of coconut and cashews make it truly unforgettable. If Valentine's day means single ladies night in, this dessert has got you covered - there will be plenty to go around!

Adapted from Raw Food Recipes

| Yield:  six muffin sized or one 9" pie | Time: 30 minutes, plus chill time |

 
 

 
 

Ingredients

Crust

1 cup almonds

½ cup shredded unsweetened coconut

½ cup medjool dates, pitted

½ teaspoon vanilla extract

pinch of sea salt

Filling

1 cup coconut, cashew or almond milk

2 cups raw cashews, soaked and drained

½ cup date paste*

⅔ cup fresh lime juice

pinch of sea salt

2 teaspoon vanilla extract

½ cup coconut oil

Preparation

 Begin by preparing your crust. In a food processor, pulse the almonds and coconut into a fine flour.

Add the dates, vanilla extract and salt. Pulse until the mixture begins to clump together.

Press firmly and evenly into a 9 inch springform pan (or 6 muffin liners). Set aside in the refrigerator.

Next prepare the filling.

* To make date paste: soak dates in warm water until soft. Drain the dates and blend them in a food processor until a smooth - this will produce a thick paste. You can store whatever remains in the fridge for a week or two.

In a blender combine the filling ingredients except the coconut oil and blend until smooth.

Add the coconut oil and pulse to emulsify.

Pour the filling into the prepared crust and chill for at least 2 hours. Garnish with shredded coconut before serving.