Raw Key Lime Cheesecake
For the Love of Key Lime. I absolutely LOVE Key Lime pie. Then to have it in the form of Cheesecake, is like heaven in my mouth.
FOR THE CRUST
- 1 cup organic raw almonds
- 4 large organic medjool dates
- 2 tablespoons organic coconut oil
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon sea salt
FOR THE FILLING
- 1 1/2 cup organic cashew nuts (soaked for 1 hours)
- 1/2 cup almond milk
- 1/2 cup lime juice
- 3 tablespoons agave nectar
- 1 teaspoon organic vanilla extract
- 4 tablespoons organic coconut oil
Put all the crust ingredients into a high powered blender (chop) and process until it’s a sticky coarse meal.
Scoop out 1 – 2 tablespoons and put in the bottom of the cheesecake pan and press down firmly.
Set in the freezer to harden while you prepare the filling.
Put all the filling ingredients into a high powered blender and blend until smooth and creamy.
Remove the cheesecake pan from the freezer and pour the filling on top of the crust.
Return the cheesecake pan back to the freezer for approximately 2 – 3 hours or until hard and firm.
Remove the pan from the freezer after it’s hardened and set at room temperature for 5 – 10 minutes to thaw slightly, but not too long because it will become too soft if left out at room temperature.
Garnish the tops lime wedges.
Recipe slightly adapted from: http://thehealthyfamilyandhome.com/raw-vegan-key-lime-cheesecake-with-coconut-cream-topping/
—PHYSICALLY UNIQUE DIVA—