Lime and raspberry vegan cheesecake

 


Lime and raspberry vegan cheesecake

Ingredients (10)

700g cashews

1/2 cup (80g) almond kernels

1/2 cup (40g) shredded coconut

8 fresh dates, pitted, chopped

1 tbsp coconut oil, melted

Pinch of salt

2 limes, rind finely grated, juiced

2 x 270ml cans coconut cream

1/2 cup (125ml) maple syrup

250g fresh or frozen raspberries

Method

Step 1

Divide the cashews evenly among 2 heatproof bowls. Pour over enough boiling water to cover. Set aside for 4 hours to soak.

Step 2

Grease a 20cm (base measurement) springform pan and line the base and side with baking paper.

Step 3

Place the almonds and coconut in a food processor. Process until finely chopped. Add the date, coconut oil and salt. Process until mixture holds together when pinched. Spoon the almond mixture over base of prepared pan and use the back of the spoon to spread and press evenly over the base. Place in the freezer for 30 mins to set.

Step 4

Meanwhile, drain 1 bowl of cashews and place in a blender. Add the lime rind, lime juice, half the coconut cream and half the maple syrup. Blend until very smooth and creamy. Pour over the almond mixture in the pan and smooth the surface. Place in the freezer for 30 mins or until firm.

Step 5

Drain remaining bowl of cashews. Place in a clean blender with the raspberries, remaining coconut cream and remaining maple syrup. Blend until very smooth and creamy. Pour over lime layer in pan. Smooth the surface. Place in freezer for 4 hours or until firm. Store in freezer until ready to eat.

Step 6

Before serving, remove cheesecake from freezer. Set aside for 30 mins to soften slightly. Transfer to a serving platter. Cut into wedges to serve.

 

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