Roar Lime & Coconut Cheesecake
Equipment
- Essential: 6 inch spring form tin, food processor
Ingredients
Ingredients for the base
- 1 cup almonds or coconut chips or half & half
- 1 cup dates
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 zest of one lime optional
- pinch of salt
Ingredients for the filling
- 1 ½ cups raw cashew soaked for at least 6 hours
- ½ cup coconut cream
- ½ cup maple syrup or agave
- ¼ t salt
- ½ cup lime juice optional
- ¼ tsp vanilla extract
- 2 tbsp coconut oil melted
Instructions
- In a food processor, process the nuts and the chopped dates together until broken down & combined
- Add the lime zest if using , vanilla extract, and salt and process a few times until combined. Add the coconut oil last.
- Line a 6″ square or round spring form cake tin with parchment paper and press the dough evenly on the base. Rub a little coconut oil around the inside of the tin. Place into the freezer for 30 min until it firms up.
- To prepare the filling, rinse the cashews and drain them well.
- Melt the coconut oil ideally in a water bath.
- Blend all ingredients together (except coconut oil) in a high-speed blender until you reach a nice and smooth consistency. You will have to stop to scrape the edges as you go.
- Stream in melted coconut oil and blend until incorporated. Pour the filling over the base.
- Use the back of a spoon or palette knife to flatten it and freeze till set (at least 3 hours) Remove from freezer approx.. 1h before serving, cut into slices.
