RAW VEGAN COCONUT LIME CHEESECAKE

Behold, the cure to cheesecake addiction.

Once you've tried this refreshing, zesty, creamy, tropics-in-your-mouth, bliss-to-your-body raw vegan coconut lime cheesecake, you'll never crave Grandma's naughty version again.

It's made of 100% natural, nourishing, plant-based ingredients, and contains no dairy, no refined sugar, no animal fat, no gluten, no guilt, and no post cheesecake nausea. Crucially, it doesn't compromise on texture, flavour, or winning over the taste buds and hearts of skeptical friends and family (priceless).

If you're new to vegan desserts, this is a great place to start. It's a super simple recipe which can be all prepped and setting in the freezer within 20 minutes. Furthermore, it's super versatile. When you've got the hang of the base ingredients, it's easy to get creative with flavours - caramel, coffee, chocolate, berry, mint, the list goes on!

Everything you need is pictured above, except the cashews which are soaking away right of frame!

For the base
3/4 cup of soaked almonds
2 tablespoons desiccated coconut
1/4 cup pitted dried dates
2 tsp coconut oil
Pinch sea salt

For the filling
1.5 cup cashews, soaked
2 tablespoons coconut oil, melted
½ cup coconut milk
½ cup fresh lime juice
Zest of one lime
2 tablespoons of maple syrup, honey, or natural sweetener of your choice.

Method

1. First things first. Soak your cashews overnight so they become plump and moist.
2. Get your ingredients together, and soak dates in boiling water for 15 minutes.
   
3. While they soak line the base of 4-5 ramekins or a 12 inch spring form cake tin with baking paper - this makes life much easier later on!
   
4. Drain the dates and place into a food processor with the almonds and desiccated coconut. Pulse into a fine grain
5. Press the base mixture firmly into the spring form tin or ramekins until it is well compacted and even. Put in the fridge to set (the base can be made the day before).
6. Drain cashews and chuck into your food processor or high speed blender with lime juice, half of the lime zest, coconut oil, coconut milk and maple syrup and blitz well until the mixture is smooth and creamy.
   
7. Pour mixture top of the base, spread evenly and sprinkle with the remaining lime zest.
8. Store in the freezer for at least 4 hours until set. If completely frozen, take out 30 minutes before serving. Pop out bases are the best kind of tins to use, but if you don't have them, the baking paper bases make it easy to slide the cakes out.
   

Viola! It's that easy! Remember that while cashews and almonds are healthy fats, they are still fats, making these vegan cheesecakes delightfully rich - a little goes a long way!

Need a high speed blender? I use and recommend the Optimum 9400