Provide your guests with a wholesome and nourishing raw dessert this holiday season with this simple Lime and Coconut Cheesecake no-bake recipe.
With fresh, citrus ingredients that remain true to the SLOW Food Philosophy, you and your guests will savour this delicious, healthy dessert recipe.
Lime and Coconut Cheesecake No Bake Recipe
Serves: 8
CRUST
½ cup sunflower seeds
½ cup raw cashews
2 tbsp coconut oil
6 Medjool dates, soaked in water for 20 minutes, drained and chopped
Pinch of sea salt
1 tbsp flaxseed meal
FILLING
2 cups raw cashews, soaked in water overnight, drained and rinsed
1 cup coconut cream
6 limes, juice and zest
1 vanilla bean, seeds scraped out
¼ cup raw honey
½ cup coconut oil
1 medium ripe avocado, Hass or Shepherd
GARNISH
Finger lime
METHOD
Process sunflower seeds and cashews in a food processor until it reaches a fine crumb. Add coconut oil, dates, salt and flaxseed. Process until mixture comes together. Press into a lined springform tin or individual moulds to an even thickness. Chill crust in refrigerator.
Place cashews and coconut cream in a blender and process until smooth. Add lime zest, juice, vanilla seeds, honey, coconut oil and avocado. Process again until smooth. If the mixture is too thick you may need to add more coconut cream. It should be a smooth, pourable consistency.
Pour filling over the base, and refrigerate until set, approx. 6 hours.
Garnish with finger lime.
Note: Can also be frozen.
If you love the look of this recipe, you’ll find plenty more inspiring healthy dessert recipes in ‘A taste of Gwinganna’.
