Raw Macadamia Lime ‘Cheesecake’ – Dairy Free

Im totally addicted to this Raw Macadamia Lime ‘Cheesecake’. I’ve made two of these cakes this week and already thinking about the next one!

Maca Lime Cheesecake

Such a delicious treat at the end of each day.

Here is the recipe. Almost everything is available at The Source!

Recipe From is from Jo at Quirky Cooking, make sure you check out her website and amazing recipes!

Ingredients:
300g raw macadamia nuts (either unsoaked, or soaked and dehydrated)
150g raw cashews
130g pure maple syrup
55g coconut oil
70g organic shredded or flaked coconut8 fresh dates, pitted
2 pinches of fine Himalayan salt
2 vanilla beans
2 limes
320g fresh avocados (ripe)
150g (approx 1/2 tin) coconut cream (or other thick coconut cream)
1 tsp vanilla extract or vanilla bean paste
Extra lime zest, macadamias, shredded coconut for decoration

Base:

Grind all the base ingredients up together in the Thermomix (if you don’t have one just use a food processor) on speed 9 for 20 seconds, or until finely ground.
– 130g raw macadamia nuts (either unsoaked, or soaked and dehydrated)
– 70g organic shredded or flaked coconut (additive free)- 8 fresh dates, pitted
– A pinch of fine Himalayan salt

Grease the inside of a 20cm spring form cake tin with coconut oil. Press the base mixture firmly into the base of the tin, and up the sides if you like. Set aside.

Filling:

Blitz vanilla beans and lime zest on speed 10 for 10 seconds.- 2 vanilla beans, snipped into 4 pieces (can use 1 bean in a pinch)
– Zest from 2 limes (just peel off with a sharp potato peeler)

Add cashews and grind on speed 10 for 8 seconds.
– 150g raw cashews

Add remaining ingredients and blend on speed 9 for 1 minute, scraping down as needed, until lovely and smooth.
– Flesh of 1 lime
– 320g fresh avocados (or frozen, cut in 1-2cm cubes)
– 100g pure maple syrup
– 55g coconut oil
– A pinch of fine Himalayan salt

Pour filling into spring form tin, spreading over the base. Place in freezer for at least half an hour.

Mix together until smooth on speed 9:
– 150g raw macadamias (soaked for a few hours, then drained and dried off a bit)
– 150g Ayam coconut cream (or other thick coconut cream)
– 1 tsp vanilla extract or vanilla bean paste
– Juice of 1 lime
– 30g pure maple syrup

Pour over filling and smooth with spatula.

Decoration:

While topping is still soft, before freezing, add extra macadamia nuts and lime zest for decoration, sprinkling first the nuts, then the zest, around the edge of the cheesecake.
– A good sized handful of macadamia nuts, roughly chopped (if you haven’t bought them already in pieces)
– Zest of one lime, grated with a zester
– Shredded coconut

Place the finished cheesecake, covered with a plastic bag, in the freezer and leave it alone for at least 2 hours, preferably more. It’s best eaten semi-frozen. It will last for weeks in the freezer.

Enjoy!

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