Key Lime Cheesecake (paleo vegan refined sugar-free)
-- 1 cup of raw almonds
-- 1 cup of raw pecans
-- 2 cup of pitted dates
-- 2 pinches of sea salt
Blend in food processor until all ingredients start to hold together and nuts are well blended. Press into a parchment-lined 11x7 glass baking dish or a parchment-lined 9” spring form pan. You could also make individual desserts in mini mason jars or assemble in paper lined muffin cups. Set aside.
Cheesecake Filling Ingredients:
-- 5 cups of cashews soaked in water overnight, drained and rinsed
-- 3/4-1 cup of maple syrup (start with 3/4 cup and add more if needed)
-- 1 cup of fresh squeezed lime juice
-- 2 teaspoons of vanilla
-- 1/4 cup of lime zest
-- 1 cup of coconut oil melted
-- 1/2 cup of shredded coconut (optional)
-- zest for garnish
Blend cashews in the food processor until creamy, scraping down the sides as needed. Add maple syrup, lime juice, vanilla and blend until combined. Slowly pour in coconut oil and blend. Add lime zest and shredded coconut (optional). Blend for just a bit until zest and coconut shreds are well mixed. Taste and adjust tartness or sweetness to your liking.
Pour the cheesecake mix over the crust and cover with saran wrap. Use a toothpick in the middle to keep the saran off the top of the cheesecake if needed! Place in the freezer for 1-2 hours. Remove and let sit for a few minutes if it is really frozen. Serve up! Enjoy!
There are a lot of different options for how to assemble this dessert. My favorite ~ the 4 oz mason jars! Its the perfect size for a cute little dessert and easy to pack along for a lunch or picnic!