Creamy, zesty, simple to put together and completely delicious. Ticking all of your boxes? These mini raw coconut and lime ‘cheesecakes’ will soon become your hero recipe!
Servings: 6
Ingredients
Cheesecake Base
- ½ cup macadamia nuts or almonds
- ½ cup Medjool dates
- 2 tbsp coconut oil
- 2 tbsp shredded coconut
Cheesecake Filling
- 2 cups raw cashews soaked overnight
- 1 cup coconut cream
- ¼ cup maple syrup
- 1 lime juice and zest
- 1 tsp Superfood Greens Food Matters
Instructions
Cheesecake Base
- Place all ingredients into a food processor and blitz until fine and combined.
- Divide the base between 6 mini moulds (line moulds with baking paper or use silicone moulds)
- Press down evenly. Place in freezer to set while you make the filling.
Cheesecake Filling
- Place all the ingredients into the food processor and process until you have a smooth, silky texture.
- Take the bases out of the freezer and pour mixture over bases, evenly.
- Let the cheesecakes set in the freezer for at least 3 hours.
- Keep cheesecakes in the freezer until 10-15 minutes prior to serving.
- Top with some fresh lime and crushed nuts.
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