THE ESSENTIALISTS
  • About
  • Natural Living
    • Essential Oils
    • Live Workshops
    • Blog
    • Coimpact & Healing Hands
    • OIL CAMP
    • OIL SAFETY
  • Get Started
  • The Business
    • LEADER LOGIN
  • Connect

RAW VEGAN COCONUT LIME CHEESECAKE

27/7/2013

Comments

 
Picture
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!
Picture
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.
Picture
Picture
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

Picture
Picture
Picture
Picture
Picture
Comments

    All Recipes

    RSS Feed

    CATEGORIES

    All
    Beauty
    Breakfast
    Dessert
    Dinner
    DoTERRA Business
    Essential Oils
    Foodie Friends
    Health
    Home
    How To
    Juices & Smoothies
    Reviews
    Snacks

    TOP POSTS

    Picture
    Homemade Bounty Bars

    Picture
    Chocolate Coconut Kale Thickshake

    Picture
    Dinspiration - my favourite throw together meals

    Picture
    Raw Vegan Lime Cheesecake

    Picture
    The Original Green Smoothie

    Picture
    Plant-powered Mint Choc Chip Ice Cream

    Picture
    DIY Three Ingredient Facewash

    Picture
    Creamy Cashew Berry Smoothie

© 2020 The Essentialists

  • About
  • Natural Living
    • Essential Oils
    • Live Workshops
    • Blog
    • Coimpact & Healing Hands
    • OIL CAMP
    • OIL SAFETY
  • Get Started
  • The Business
    • LEADER LOGIN
  • Connect