Raw Macadamia Lime 'Cheesecake' - Vegan Friendly https://thesourcebulkfoods.com.au/wp-content/uploads/2018/03/902480_513273405401074_933228461_o1.jpg Desserts, Gluten Friendly, Vegan Friendly Base: 130g raw macadamia nuts (either unsoaked, or soaked and dehydrated) 70g organic shredded or flaked coconut (additive free) 8 fresh pitted dates (eg. Medjool) A pinch of fine Himalayan salt   Filling: 2 vanilla beans, snipped into 4 pieces (can use 1 bean in a pinch) Zest from 2 limes (peel off with a sharp potato peeler) 150g raw cashews Flesh of 1 lime 320g fresh avocados (or frozen, cut into 1-2cm cubes) 100g pure maple syrup 55g coconut oil A pinch of fine Himalayan salt   Topping: 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   Decoration:A handful of macadamia nuts (roughly chopped)Zest of one lime (grated) Base: Grind all the base ingredients up together in the Thermomix on speed 9 for 20 seconds, or until finely ground. (If you don’t have a Thermomix just use a food processor). 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. Add remaining ingredients and blend on speed 9 for 1 minute, scraping down as needed, until lovely and smooth. Pour filling into spring form tin, spreading over the base. Place in freezer for at least half an hour. Topping: Mix together all ingredients until smooth on speed 9. Pour over filling and smooth with spatula. Decoration: While topping is still soft and before freezing, add the extra macadamia nuts and lime zest for decoration, sprinkling first the nuts, then the zest, around the edge of the cheesecake. 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!   Recipe is from Jo at Quirky Cooking, make sure you check out her website and amazing recipes! PT45M
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Raw Macadamia Lime ‘Cheesecake’ – Vegan Friendly

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Raw Macadamia Lime ‘Cheesecake’ – Vegan Friendly

INGREDIENTS

Base:

130g raw macadamia nuts (either unsoaked, or soaked and dehydrated)

70g organic shredded or flaked coconut (additive free)

8 fresh pitted dates (eg. Medjool)

A pinch of fine Himalayan salt

 

Filling:

2 vanilla beans, snipped into 4 pieces (can use 1 bean in a pinch)

Zest from 2 limes (peel off with a sharp potato peeler)

150g raw cashews

Flesh of 1 lime

320g fresh avocados (or frozen, cut into 1-2cm cubes)

100g pure maple syrup

55g coconut oil

A pinch of fine Himalayan salt

 

Topping:

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

 

Decoration:
A handful of macadamia nuts (roughly chopped)
Zest of one lime (grated)
TIME

45 Minutes

SERVES

1 cake

DIFFICULTY
METHOD

Base:

Grind all the base ingredients up together in the Thermomix on speed 9 for 20 seconds, or until finely ground. (If you don’t have a Thermomix just use a food processor).

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.

1

Filling:

Blitz vanilla beans and lime zest on speed 10 for 10 seconds.

Add remaining ingredients and blend on speed 9 for 1 minute, scraping down as needed, until lovely and smooth.

Pour filling into spring form tin, spreading over the base.

Place in freezer for at least half an hour.

2

Topping:

Mix together all ingredients until smooth on speed 9.

Pour over filling and smooth with spatula.

3

Decoration:

While topping is still soft and before freezing, add the extra macadamia nuts and lime zest for decoration, sprinkling first the nuts, then the zest, around the edge of the cheesecake.

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!

 

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

4

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