Name: Superfood Lime Cheesecake
Prep time: 15 min
Cook time: 30 min
Yield: 5
Cuisine: American
Ingredients: 1 cup almonds ((raw)); 1/4 cup hemp seeds; 1/2 cup dates ((medjool, pits removed)); 1 tsp vanilla; pinch of himalayan sea salt; 1 1/2 cup cashews ((raw)); 1/4 cup hemp seeds; 1/4 cup l.o.v. plain (( (optional and it is a purium product, if omitted add in a few more cashews or hemp – 1/8 cup approx)); 3 Tbsp coconut oil ((cold pressed)); 1/2 cup nut milk ((almond, hemp, cashew-your choice!)); 1/2 cup lime juice ((fresh)); 2 Tbsp honey ((or agave))

Serves

Level

Easy

Ingredients

Ingreds.

Total

30min

Serves

Level

Easy

Ingredients

Ingreds.

Total

30min

Cheesecake is kind of weird, isn’t it? I mean, it’s cake, made from cheese. What’s up with that?

Raw cheesecake is less weird, because there’s no cheese! Super delicious, not too sweet, and totally nutritious. This raw vegan lime cheesecake is made from hemp seeds, nuts, lime and coconut. Pure and delicious!

Cheesecake is kind of weird, isn’t it? I mean, it’s cake, made from cheese. What’s up with that?

Ingredients

Crust

1 cup almonds (raw)
1/4 cup hemp seeds
1/2 cup dates (medjool, pits removed)
1 tsp vanilla
pinch of himalayan sea salt

Lime Cheesecake

1 1/2 cup cashews (raw)
1/4 cup hemp seeds
1/4 cup l.o.v. plain ( (optional and it is a purium product, if omitted add in a few more cashews or hemp – 1/8 cup approx)
3 Tbsp coconut oil (cold pressed)
1/2 cup nut milk (almond, hemp, cashew-your choice!)
1/2 cup lime juice (fresh)
2 Tbsp honey (or agave)

Servings:

Units:

Directions

Prep

15 min

Total

30 min

Crust

Put the Almonds in a food processor (or Vitamix) and process till almost fine. Throw in the other ingredient and process until a ball forms or it’s sticky enough to stick together.
Press in the bottom of the paper cups (that are in the muffin tin tray) to the thickness you desire but make sure it’s pressed together firm – you don’t want it falling apart as you eat it.

Cheesecake

Throw raw Cashews into the Vitamix (or blender) and process first on their own a bit, not necessary but I find it makes it smoother faster.
Add in other ingredients and blend until smooth, pour into each cupcake / muffin tin or paper (or cheesecake pan). I tap the container on the counter a few times to get air bubbles out if there are any.
Put in fridge or freezer to chill. From the freezer it’s more like an ice cream – either way is good. I would eat these within 2 days.
Please feel free to share, contact me with any questions and of course enjoy!!!

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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