Recipe: Lime cheesecake
By Jess & Carol
We have a totally yummy and light raw dessert to share with you and with Easter coming up and all the chocolate we thought a yummy raw citrus cheesecake would be a great choice. It's gluten free, dairy free and refined sugar free.
We were lucky enough to host a really fun workshop just last week where we shared with everybody our newest recipe that we had been working on perfecting and of course we shared the cake and it had approval of everyone, so we thought we just had to share.
We promised to share our scone recipe however our recipe book has gone walk about so that may have to come a bit later. Apologies!
But let's get straight to the recipe of Limey goodness
1 cup of raw almonds | 1/2 cup of soaked dates | 1/2 cups of shredded coconut | 1 tablespoon of coconut oil
Blend all ingredients together in a food processor and all combine and resembles a sticky dough. Press into a lined cake tin and place in the freezer while you make the creamy citrus layer.
2 ripe avocados | 1/2 cup of cashews | 270mls coconut cream | 1 teaspoon of vanilla extract | juice of two limes | 10 drops of dōTERRA lime oil | 1/4 cup of brown rice malt syrup
Combine all ingredients in the food processor until smooth and creamy. Place on the top of your base and return to the freezer until frozen best to let it set overnight.
Top with slices of lime and shredded coconut.
To purchase your lime oil click here