Raw Lime & Kiwifruit ‘Cheesecake’

Dairy Free, Gluten Free, Vegan

Base

1 cup dates, soaked in hot water until softened
1 cup whole almonds
1 cup desiccated coconut

Line a 25cm cake tin bottom with baking paper and grease the sides.

Place all ingredients into a food processer and blitz until it starts sticking together. Press mixture firmly into the base of the prepared tin. Refrigerate while you make the ‘cheesecake’ filling.

Cheesecake Filling
2 cups cashews, soaked overnight
¼ cup pure maple syrup
½ cup coconut cream
zest of 2 limes
½ cup lime juice
1 tbsp vanilla
1 cup coconut oil, melted

Drain and rinse the cashews in fresh water. Place all ingredients except for the coconut oil into a high-speed food processer or smoothie maker and blitz until smooth, add the coconut oil, whiz again until just combined. Pour into your tin, give it a wee shake to smooth out and place in the freezer for 15-30 minutes to set.

Kiwifruit Jelly
10 Kiwifruit, peeled
½ cup cold water
1 tbsp gelatin or agar agar
¼ cup hot water

Place 8 of the kiwis and ½ cup cold water into a food processer and whiz until smooth, transfer to a bowl. Combine the gelatin or agar agar with the ¼ cup hot water until dissolved, mix into the kiwi mixture. Pour the kiwi mixture on top of the ‘cheesecake’. Slice the remaining 2 kiwifruit and gently place on top of the kiwi mixture, return to the freezer to set.

enjoy

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