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Creamy, zesty, simple to put together and delicious. Ticking all of your boxes? These mini raw coconut and lime ‘cheesecakes’ will soon become your hero recipe!

BASE

  • ½ cup macadamia or almonds
  • ½ cup Medjool dates
  • 2 tbsp coconut oil
  • 2 tbsp shredded coconut
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METHOD

  1. Place all ingredients into a food processor and blitz until fine and combined.
  2. Divide the base between 6 mini moulds (line molds with baking paper or use silicone molds)
  3. Press down evenly. Place in freezer to set while you make the filling.

FILLING

  • 2 cups raw cashews, soaked overnight
  • 1 cup coconut cream
  • ¼ cup maple syrup
  • juice and zest of 1 lime
  • 1 tsp Food Matters Superfood Greens

METHOD

  1. Place all the ingredients into the food processor and process until you have a smooth, silky texture.
  2. Take the bases out of freezer and pour mixture over bases, evenly.
  3. Let the cheesecakes set in the freezer for at least 3 hours.
  4. Keep cheesecakes in the freezer until 10-15 minutes prior to serving.
  5. Top with some fresh lime and crushed nuts.

This article was republished with permission from foodmatters.tv.

Image Source:

http://foodmatters.tv/content/mini-coconut-lime-cheesecakes

 

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