Raw Lemon Lime Cheesecake
Base
1/2 Cup Raw Almonds
1/2 Cup Dried Coconut
5 Medjool Dates (pitted and sliced)
1 Tbsp Coconut Oil
2 Teaspoons Morlife Certified Organic Lucuma
½ Teaspoon Morlife Monk Fruit
Pinch Himalayan Salt
Filling
1 Cup Raw Cashews (soaked in water overnight)
2 Tbsp Honey/Rice Malt Syrup
Juice and Zest of 1 Lemon
1/3 Cup Coconut Cream
1 Tbsp Coconut Oil
½ Teaspoon Morlife Monk Fruit
Pinch Himalayan Salt
2 Heaped Tsp Alkalising Greens Lemon Lime
Method
- Add base ingredients to food processor and process until the almonds are crumbly and start to stick together.
- Press base ingredients into small lined baking tray. Place in the fridge.
- Add all base ingredients except coconut cream to food processor and blend until it becomes a paste. Slowly add coconut cream and blend until smooth.
- Remove baking tray from fridge.
- Pour filling on top of base. Refrigerate for 4 hours, preferably overnight.