Raw Lime Cheesecake

Raw Lime Cheesecake

You can make this in a regular spring form cheesecake pan or even an oblong glass dish.

Crust

11/2 cups almonds

6-8 medjool dates

1 tsp vanilla

pinch sea salt

Process in processor until crumbly and can stick together. May need to scrap down sides of processor a few times.

Put the mixture in the bottom of the pan and spread evenly. Press down with hand or spatula to set it.

Filling

3 cups raw cashews soaked in water for at least 2 hours

1 cup fresh organic lime juice (approx 6-8 limes)

3/4 cup raw honey

3/4 cup melted coconut oil

2 tsp vanilla

pinch sea salt

Mix all ingredients together.  If you are using a processor it may take a bit to mix all to a smooth consistency.  A narrow base blender is probably not the best choice to use.  If you don’t have a Vitamix, a processor a wider base blender is the best choice, it just may take a little longer to get a nice smooth consistency.

If you want to make it a little greener in color, add in a handful of spinach.  In doing so, you may need to increase the amount of lime juice or it may be too thick. (Another way of getting a little more greens in their diet especially to those you love who may not always get enough!!)

Once all ingredients are blended to a smoothness, pour over the crust and put into fridge for a couple of hours to set.

Enjoy!

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