Base Ingredients
- 2 cups raw almonds
- 6 pitted dates
- 4 tbsp coconut oil
- Pinch of salt
Filling Ingredients
- 3 cups cashews (soaked for 3 hours)
- 1⁄2 cup coconut milk
- 3⁄4 cup fresh lime juice
- 4 tbsp lime zest
- 1 cup chopped pineapple
- 4 tbsp coconut oil
Lime and Pineapple Cheesecake
DessertsMain CoursesSoups
Directions
STEP #1
To make the base place almonds, dates, coconut oil and salt in a food processor blend until fine and sticky.
STEP #2
Pour base mixture into a cake tin or muffin trays and spread evenly. Place in the freezer to set while making the filling.
STEP #3
To make the filling drain the cashew nuts and place in a high speed blender or food processor with coconut milk, lime juice, lime zest, chopped pineapple and coconut oil. Blend until smooth.
STEP #4
Remove base/s from the freezer and pour filling on top. Place cheesecake back in the freezer for a minimum of 1 hour to set.
STEP #5
Take cheesecake out of the freezer 15 minutes before serving to allow it to thaw a little. Top with fresh lime zest and pineapple.
