We made this Raw Lime Cheesecake as part of the menu at my Superfood Society Beauty Brunch yesterday and it was a hit!
Whilst I wouldn’t recommend eating ‘cheesecake’ for brunch everyday, this nutrient packed sweet treat is a much better option than a sugar and saturated fat loaded store bought option.
The dates pack a fibre and mineral rich punch, the almonds, cashews and coconut milk provide skin and hair loving good fats and the lime gives us an immune boosting, collagen loving hit of Vitamin C, whilst cutting through the richness of the dish, increasing the bioavailability of the ingredients and helping our digest system absorb all of the amazing micronutrients.
It wouldn’t be a Superfood Society dish without me maximizing the opportunity to get as many awesome health boosting ingredients in there as possible (!), so I’ve used skin saving, gut healing collagen powder in the topping to give it even more of a beauty boost (vegans can omit this step).
Raw Lime Cheesecake (serves 2)
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1/4 cup of almonds
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1 tablespoon finely shredded coconut
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1 tablespoon collagen powder
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1/2 cup dates (soaked in warm water for 10 minutes)
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1 cup cashews (soaked overnight in cold water)
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½ cup coconut milk
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Juice of one lime
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Zest of one lime
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1/2 teaspoon vanilla essence
Soak the cashews in cold water for at least 8 hours.
Soak the dates in warm water for 10 minutes.
Remove pits from the dates then place in the food processor with the almonds and shredded coconut until you produce a paste (chop finely by hand if you don’t have a food processor).
Place this into a glass jar and then press down firmly and smooth out the top. Place in the refrigerator.
Add the cashews, coconut milk, lime zest, lime juice, vanilla essence and collagen powder to the food processor, and blend until smoothy and creamy (this can be done with a hand blender too).
Pour this mixture on top of the base, top with a little shredded coconut or lime zest, then leave to set in the freezer for at least 30 minutes (if you can wait that long)!
If storing in the freezer remove cheesecake at least 20 minutes before serving.