Raw-Vegan Lime Cheesecake
Raw-Vegan Lime Cheesecake
The secret to this recipe from Vegan: The Cookbook by Jean-Christian Jury is avocado! The magic of avocado makes this raw cheesecake so creamy you’ll forget it’s vegan.
Servings
10
Ingredients
- vegetable oil, for greasing
- 2 cup cups raw cashews, soaked in water overnight and drained
- 1 cup coconut flakes
- 1/2 cup pitted dates
- 1/2 cup raw cacao nibs
- a pinch of salt
- 1 large hass avocado, peeled and pitted (stoned)
- 1 1/2 cup cashews, soaked in water for at least 2 hours and drained
- 1/2 cup melted coconut oil
- 1/4 cup fresh lime juice
- 1/2 cup syrup or agave syrup
- 1 teaspoon vanilla extract
- a pinch of sea salt
- 1 tablespoon finely grated lime zest (optional)
Directions
- Grease a 9-inch (23 cm) springform cake pan with vegetable oil.
- To make the base, using a food processor, pulse the cashews, coconut flakes, pitted dates, cacao nibs, and salt a couple of times until they are mixed and broken down.
- Spoon the mixture evenly over the bottom of the prepared cake pan.
- Press with your fingers to make a firm base. Set aside in the refrigerator
- To make the filling, using a food processor or a high-speed blender, combine all the ingredients and process until smooth and creamy. Spread the filling over the base and, using a rubber spatula, create a smooth surface.
- Chill the pie in the freezer for 1 hour, then transfer to the refrigerator for 2 hours before serving.