Raw Key Lime Cheesecake with Macadamia Coconut Crust
Serves: 2, 4" round cheesecakes
Ingredients
For the Crust:
8 dates ( I used Delget Noor)
1 tablespoon Coconut Butter
⅓ cup Shredded Unsweetened Coconut, lightly toasted
¾ cup Macadamia Nuts
pinch of Himalayan Pink Salt
For the Key Lime Filling:
1½ cups Cashews, soaked overnight or for several hours
½ ripe Avocado, pitted
¼ cup Coconut Oil
¼ cup Coconut Butter
pinch of Himalayan Pink Salt
⅓ cup Agave or Raw Honey (non-vegan)
⅓ cup Fresh Squeezed Key Lime Juice
¼ cup Coconut Milk (preferably canned)
½ cup Cool Water
Fresh Lime Zest
Instructions
For the Crust:
Lightly grease the bottom and sides of two, 4" springform pans.
Place the dates, coconut butter, coconut, and macadamia nuts in a food processor and process until the mixture comes together to form a crumbly dough. Divide between the prepared pans and press firmly into the bottom of each. Refrigerate.
For the Filling:
Place the cashews, avocado, coconut oil, coconut butter, salt, lime juice, honey, coconut milk, and water in a high speed blender. Blend until the mixture is velvety smooth with no lumps (this may take a few minutes).
Divide the filling between the crust-bottomed pans. Tap on the counter to help level the filling. Grate lime zest over the tops of each cheesecake.
Chill overnight or for at least 6 hours. Alternatively, you can place the cheesecakes in the freezer and let freeze for 2-3 hours. Remove from the freezer and let sit at room temperature before removing the sides of the pan and serving.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/10/06/raw-key-lime-cheesecake-with-macadamia-coconut-crust/