The Pioneer Woman Tasty Kitchen
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Raw Vegan Lime Cheesecake

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Level: Easy

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Description

This “cheesecake” is made with cashews and coconut milk and flavoured with lime. It’s like a tropical holiday in your mouth!

Ingredients

  • 1-½ cup Cashews, Soaked
  • ¾ cups Dates
  • ½ cups Almonds
  • 2 Tablespoons Desiccated Coconut
  • ½ cups Fresh Lime Juice
  • 1 whole Lime, Zested
  • 2 Tablespoons Coconut Oil, Melted
  • ½ cups Coconut Milk
  • 2 Tablespoons Maple Syrup

Preparation

1. Soak cashews in cold water for at least 8 hours but overnight is best.
2. Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor.
3. Add almonds and desiccated coconut to the food processor along with the dates and pulse into a fine grain.
4. Press the mixture into a 12-inch springform pan or smaller individual tins like you see in the picture.
5. Push down firmly until it is well compacted and even. Put in the fridge to set. This can be made the day before.
6. Add soaked cashews to the food processor along with lime juice, lime zest, coconut oil, coconut milk and maple syrup and blend well until the mixture is smooth and creamy, scraping down the sides as needed.
7. Pour mixture onto the base, spread evenly and sprinkle with lime zest. Store in the freezer and take out 30 minutes before serving.

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