Raw Vegan Lime and Coconut Cheesecake

This would have to be one of my favourite desserts to serve up, especially to non-vegans. It is the perfect and healthy way to satisfy a sweet tooth! A really quick and easy recipe, no cooking required!

INGREDIENTS YOU WILL NEED:

• ½ cup of almonds

• 2 tablespoons desiccated coconut

• ¾ cup dates

• 5 cup cashews, soaked

• 2 tablespoons coconut oil, melted

• ½ cup coconut milk

• ½ cup fresh lime juice

• Zest of one lime

• 2 drops of dōTERRA lime essential oil

• 2 tablespoons of agave syrup (maple syrup if you prefer)

• 1/2 teaspoon of spirulina powder

DIRECTIONS:

1. Soak cashews in cold water for at least 8 hours but overnight is best

2. Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor

3. Add almonds and desiccated coconut to the food processor along with the dates and pulse into a fine grain

4. Press the mixture into an 8 inch springform pan or smaller individual tins like you see in the picture. Push down firmly until it is well compacted and even. Put in the fridge to set. This can be made the day before

5. Add soaked cashews to a high speed blender along with, coconut oil, coconut milk and agave syrup and blend well until the mixture is smooth and creamy, scraping down the sides as needed.

6. Pour half of the mixture onto the base, spread evenly.

7. With the remaining mixture add lime juice, lime zest, dōTERRA lime essential oils and spirulina powder and blend (you can use more spirulina depending on how green you want your cakes)

8. Store in the freezer for at least 6-8 hours and remove when set firmly. Cakes can be stored in the freezer for a week, just take out 30 minutes before serving.

If you try this recipe then please let me know! Leave me a comment below or take a photo of your creation and upload it to social media with the hashtag #actingpure.

Happy Vegan Journey xx

Julie

#coconutcheesecake #vegancheesecake #veganrecipe #actingpure