Raw Lime and Coconut Cheesecakes
These raw lime & coconut cheesecakes are a perfect guilt free summer treat! Vegan, raw, and dairy free, these are a winner!
Ingredients
Base
- 1 cup rolled oats use GF is wanting GF option
- ½ cup almonds
- ½ cup walnuts
- 2 tablespoon maple syrup
- 3 tablespoon melted coconut oil *
Filling
- ¼ cup lime juice use more if you want a zestier cheesecake
- 2 teaspoon lime zest
- 2 tablespoon melted coconut oil *
- 2 tablespoon maple syrup
- ½ cup coconut cream
- 1 cup cashews soaked 4-6 hours in cold water, or 1 hour in boiling water
Instructions
Base
- Process oats in a blender until resembles a fine meal. Remove oats to a separate bowl.
- Process almonds and walnuts until resembles a fine meal.
- Add oats back to processor and add maple syrup and coconut oil.
- Line a 12 hole muffin tray with cupcake cases.
- Spoon about ½ a tablespoon of the base mixture into the cupcake cases, and gently press down until smooth. You will want your base to be about 1 inch thick.
- Smooth out until even.
- Refrigerate until hard.
Filling
- Meanwhile make the filling by draining the cashews and adding them to a food processor with the lime juice & zest, coconut oil, maple syrup and coconut cream.
- Blend together until nice and smooth - about five minutes, scraping down the sides of the blender as you go.
- Once mixture is nice and smooth, transfer into a pitcher.
Assembly
- Retrieve bases from refrigerator. Slowly pour the cheesecake mixture on the top of each base, making it about 1 - ½ inches thick. (see photographs)
- Garnish with a little extra lemon zest and place in freezer until set.
- Serve & enjoy!
Notes
* my house is so hot at the moment that our coconut oil is constantly melted! Meaning this is a true raw recipe! If your's is solid, just melt it in the microwave for 8-10 seconds.