Wednesday, 30 July 2014

Raw key lime cheesecake

I've been asked by so many people to come up with this recipe, and after reviewing my blogposts I did in fact make one a couple of years ago! Here's an updated, even yummier version! And so easy to make!  

I made mine in a pie/flan dish and covered the base with cling film to make it easy to remove.

Ingredients :
Base :
400g mixed nuts (you can use them raw, you can activate them, roast them, whatever you like) 
6-8 medjool dates
4 tbsp raw cacao powder
2-4 tbsp coconut oil - I use LucyBees
Pinch sea salt
4oz dessicated coconut (you can toast this too first if you like)

Topping :
3 ripe avocados
1 pack of coconut cream
3 limes - zest and juice
1 tbsp raw honey
1 tsp vanilla extract (the proper stuff not vanilla flavouring)
1 tbsp coconut oil
1/2 tsp Xanthan gum (to help it set) optional - you may not need this

Method : 

Whizz all the base ingredients up in a food processor- I use a Vitamix or my Nutribullet .

When it's formed a paste, not too wet, not too dry,  tip out into the lined pie dish. If it's too dry add more oil/dates, if it's too wet add more dessicated coconut.

Press down into the sides and base with the flat of your hands so that it's even.

Place in the fridge to firm up.

Topping Method :

Whizz all the ingredients in a food processor (as above) - it's that simple! 

Remove the base from the fridge, and pour the greeny topping over the base and spread with a knife.

Return to the fridge until set, or freezer if you're in a rush.

Decorate with lime slices if you like, it looks pretty, or you could dust with raw cacao powder.

Slice up and eat.