Raw Lemon Lime Coconut Cheesecake with Nutty Crust

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All I can say is “WOW”!  I have never made a raw “cheesecake” before and with my daughter’s influence, decided to try it.  We checked out the blog “This Rawsome Vegan Life” and found some tempting recipes for raw, dairy-free cheesecake.

A shout out to Rawsome Emily for creating some beautiful recipes with all raw ingredients.  With what we had on hand, we came up with the following Lemon Lime Coconut Cheesecake.  It was literally gone in two seconds with three kids and a hubby who can eat anything and still look like Superman.

Raw Lemon Lime Coconut Cheesecake

Gluten/Dairy/Egg Free

Crust:

1 cup dates

1 cup raw almonds

1 cup raw pecans

1 tablespoon coconut oil

Place all ingredients in a food processor or Vitamix and process until everything comes together in a sticky mixture.  Press into a 9 inch springform pan and refrigerate while you make the filling.

Cheesecake:

2 cups raw cashews

1 cup raw almonds

4 dates

3/4 cup coconut (raw, unswetened)

1/2 cup lemon juice

1/4 cup lime juice

1/3 cup coconut milk or almond milk

1 teaspoon lemon zest

2/3 cup agave nectar

1/2 teaspoon salt

3/4 cup melted coconut oil

1 teaspoon vanilla extract

Pulse nuts until finely ground in food processor or Vitamix.  Add dates, coconut, lemon and lime juice, coconut or almond milk, lemon zest, agave and salt.  Blend until smooth.  Add melted coconut oil and vanilla extract and blend in.

Pour into prepared crust.  Refrigerate for 2-3 hours or overnight.   Once firm, remove side of springform pan, place on cake plate and serve.  Optional: top with fresh blueberries, strawberries  or raspberries.  I have to mention that I am a cheesecake connoisseur having owned a cheesecake business years ago.  I never imaged such a delicious treat that is dairy and gluten-free, and good for you!!  Yippy!

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