Raw Vegan Key Lime Cheesecake (Raw, Vegan, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Paleo-Friendly, No-Bake, No Refined Sugar

• Vegan
• Gluten free
• Paleo

• Produce

  • 4 Medjool dates, Large organic

• Refrigerated

  • 1/2 cup Almond milk, homemade

• Condiments

  • 1/2 cup Lime juice, organic
  • 6 tbsp Maple syrup, organic

• Baking & Spices

  • 1/8 tsp Himalayan pink salt
  • 1 1/8 tsp Vanilla, organic

• Oils & Vinegars

  • 8 tbsp Coconut oil, organic

• Nuts & Seeds

  • 1 cup Almonds, organic raw
  • 1 1/2 cup Macadamia nuts, organic raw

Found on thehealthyfamilyandhome.com

Description

Ingredients

• 1 cup organic raw almonds
• 4 Large organic medjool dates
• 2 tablespoons organic coconut oil
• 1/8 teaspoon organic vanilla extract
• 1/8 teaspoon Himalayan pink salt
• 1 1/2 cup organic raw macadamia nuts
• 1/2 cup homemade almond milk
• 1/2 cup organic lime juice
• 6 tablespoons organic maple syrup
• 1 teaspoon organic vanilla extract
• 6 tablespoons organic coconut oil
• 1 can organic full-fat coconut milk (13.5 ounce, unsweetened)
• 2 - 4 tablespoons organic unrefined granular sweetener
• 1 teaspoon organic vanilla bean powder (or organic vanilla extract)

Directions

• Put all the crust ingredients into a food processor and process until its a sticky coarse meal. Scoop out 1 - 2 tablespoons and put in the bottom of the cheesecake pan and press down firmly. Set in the freezer to harden while you prepare the filling.
• Put all the filling ingredients into a Vitamix and blend until smooth and creamy. Remove the cheesecake pan from the freezer and pour the filling on top of the crust. Return the cheesecake pan back to the freezer for approximately 2 - 3 hours or until hard and firm.
• Remove the cheesecake from the freezer after its hardened and set at room temperature for 5 - 10 minutes to thaw slightly, but not too long because it will become too soft if left out at room temperature. Garnish the tops with homemade coconut creme, crushed walnuts, shredded coconut, lemon zest or lime wedges. Enjoy!
• Put a can of full-fat coconut milk in the refrigerator overnight. When you open the can, there will be a layer of thick cream on the top and coconut water on the bottom. Scoop out the thick cream and put it in an electric mixer bowl (save the coconut water to make a smoothie). Add the granular sweetener and vanilla of your choice (Note: vanilla bean powder will give it a slightly darker color and/or black specks. If you prefer a pure white color, omit the vanilla bean powder or use vanilla extract). Mix on high setting with the whisk attachment until it becomes thick. Use as a topping on fruit, granola, pancakes, desserts, parfaits, etc. Enjoy!