Raw Lime Cheesecake
Prep time: 
Total time: 
Serves: 8
  • Base
  • 1 cup almonds
  • ½ cup dates
  • 2 tablespoons of coconut oil
  • ¼ teaspoon sea salt
  • Filling
  • 1½ cups raw cashew nuts (Soaked in water for 3 hours)
  • ¼ cup coconut milk
  • ½ cup fresh lime juice
  • 2 tablespoons of lime zest
  • 3 tablespoons of honey
  • 6 tablespoons of coconut oil
  • Dash of vanilla extract
  1. Put all of the base ingredients in the food processor & blitz until it is fine and sticky.
  2. Place the base in a round cake mould or square dish if you prefer. Press the base down so that it is firmly in the bottom.
  3. Place the base in the freezer to set while you make the topping.
  4. To make the topping place the cashew nuts in the food processor & process until you make cashew butter.
  5. Add all of the other ingredients & whiz for a further minute.
  6. Spoon the topping onto the base mixture & put back in the freezer to set for up to an hour.
  7. About 15 minutes before you are ready to serve the desserts take out of the freezer to let thaw a little.
  8. Garnish with coconut flakes and crushed pistachios or simple with a slices of lime and a dusting of lime zest.
  9. This dessert can stay in the freezer for a long time and still come out lovely.
Recipe by Real Food Pledge at https://realfoodpledge.com/raw-lime-cheesecake/