Sensational Raw Coconut & Lime Cheesecakes

raw coconut and lime cheesecakes, raw desserts, healthy recipes

Planning a healthy morning tea for friends? Or just fancy an easy-to-make treat? Either way, we dare you to try and stop at just one of these guilt-free raw coconut and lime cheesecakes. They’re almost too moreish to share…

Raw Coconut & Lime Cheesecakes

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Makes 6

raw coconut and lime cheesecakes, raw desserts, healthy recipes

Free from dairy & gluten

Ingredients

  • 1 cup (110g) walnuts
  • 1/4 cup (30g) almond meal
  • 1/4 cup (50g) Bioglan Coconut Oil
  • 1 tablespoon honey, pure maple syrup or rice malt syrup
  • shredded coconut and lime zest, to garnish, optional

Filling

  • 1 1/2 cups (225g) raw cashews, soaked in water overnight
  • 1/2 cup (50g) desiccated coconut
  • 2 teaspoons grated lime zest
  • 1/3 cup (80ml) lime juice
  • 2 tablespoons honey, pure maple syrup or rice malt syrup
  • 1 teaspoon vanilla extract

 Method

  1. Put walnuts, almond meal, coconut oil and honey or syrup in a food processor. Process until combined but still slightly chunky. Press mixture into base of six 1/3 cup (80ml) capacity silicone muffin moulds. Refrigerate while you make the filling.
  1. To make the filling, add drained cashews and remaining ingredients to cleaned food processor. Process until completely smooth.
  1. Pour filling onto bases. Refrigerate for at least 3 hours or until completely firm and set. Bring cheesecakes to room temperature before serving, garnished with shredded coconut and grated lime zest (if using).

Tip: You will need about 3 large limes for this recipe.

This recipe has been created by Victoria Yordonopulo from the Bioglan SuperFoods Kitchen Cookbook.