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.
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
Homemade Bounty Bars
Chocolate Coconut Kale Thickshake
Dinspiration - my favourite throw together meals
Raw Vegan Lime Cheesecake
The Original Green Smoothie
Plant-powered Mint Choc Chip Ice Cream
DIY Three Ingredient Facewash
Creamy Cashew Berry Smoothie