Mini Coconut & Lime 'Cheesecakes'

Creamy, zesty, simple to put together and delicious. Ticking all of your boxes? These mini raw coconut and lime 'cheesecakes' will soon become your hero recipe!

BASE

• ½ cup macadamia nuts or almonds
• ½ cup Medjool dates
• 2 tbsp coconut oil
• 2 tbsp shredded coconut

Method

1. Place all ingredients into a food processor and blitz until fine and combined.
2. Divide the base between 6 mini moulds (line molds with baking paper or use silicone molds)
3. Press down evenly. Place in freezer to set while you make the filling.

FILLING

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• ¼ cup maple syrup
• Juice and zest of 1 lime

Method

1. Place all the ingredients into the food processor and process until you have a smooth, silky texture.
2. Take the bases out of the freezer and pour mixture over bases, evenly.
3. Let the cheesecakes set in the freezer for at least 3 hours.
4. Keep cheesecakes in the freezer until 10-15 minutes prior to serving.
5. Top with some fresh lime and crushed nuts.

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