“Cheesecake”, No-Bake Key Lime Recipe

Ingredients

For the crust
1 1/2 cups almonds
10 pitted dates (soaked in warm water for 10 minutes then drained)
For the filling
3 large limes or 6 key lime limes, juiced and zested
2 1/2 cups cashew nuts, soaked overnight in cold water
1/2 cup full fat coconut milk
1/4 cup coconut oil
1/3 cup honey
For decoration (optional)
1 lime, thinly sliced

Preparation

Step 1

1. To make the crust, place the almonds and dates in a food processor and pulse until combined. Grease an 8-inch springform pan and line with parchment paper. Press the mixture firmly and evenly against the bottom of the cake pan.

2. To make the filling, rinse the cashew nuts and drain them well. Place them in a high power blender or food processor with the rest of ingredients and blend until smooth. Pour the lime filing over the cake base and place the cake in the freezer for at least two hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.