Flannerys
Raw-Lime-coconut-cheesecake

Raw Coconut Lime Cheesecake

Gluten free, grain free, dairy free , vegan and an easy no bake dessert for summer!

Ingredients

The Base

  • 1 cup of Flannerys Raw Almonds
  • 4 organic medjool dates, pitted and softened in water
  • 1/3 cup Flannerys Organic Shredded Coconut
  • A pinch of Flannerys Himalayan Salt

The Filling

  • 2 cups of Flannerys Organic Macadamias (or cashews or a combination of both!)
    – soaked and rinsed
  • 1/2 cup Flanerys Organic Coconut Oil
  • 1/2 cup Flannerys Organic Maple Syrup
  • 1/2 cup organic lime juice + grate some lime zest into the mix
  • 1 tsp organic vanilla extract
  • 1/4 cup organic coconut milk

Method

  • Make the base by adding all the Base ingredients into a food processor. Blend until well combined.
  • Spoon into a large spring cake tin, lined muffin trays or rubber moulds, and flatten out so it reaches about a third of the way up.
  • Pop in the freezer to set while you make the filling.
  • Add all the filling ingredients into a blender and process until smooth and creamy. You might need to add more milk, or lime zest depending on consistency and flavour.
  • Pull the base out of the freezer and add the filling mixture on top.
  • Pop them back in the freezer to completely set, or add some extra toppings such as shredded coconut, lime zest, crushed nuts, edible flowers etc
  • Bring out of freezer about 10 minutes before serving and further garnish.

 

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