Raw Lemon Lime Cheesecake

Base
1/2 Cup Raw Almonds
1/2 Cup Dried Coconut
5 Medjool Dates (pitted and sliced)
1 Tbsp Coconut Oil
2 Teaspoons Morlife Certified Organic Lucuma
½ Teaspoon Morlife Monk Fruit
Pinch Himalayan Salt

    Filling
    1 Cup Raw Cashews (soaked in water overnight)
    2 Tbsp Honey/Rice Malt Syrup
    Juice and Zest of 1 Lemon
    1/3 Cup Coconut Cream
    1 Tbsp Coconut Oil
    ½ Teaspoon Morlife Monk Fruit
    Pinch Himalayan Salt
    2 Heaped Tsp Alkalising Greens Lemon Lime

     Method

    1. Add base ingredients to food processor and process until the almonds are crumbly and start to stick together. 
    2. Press base ingredients into small lined baking tray. Place in the fridge. 
    3. Add all base ingredients except coconut cream to food processor and blend until it becomes a paste. Slowly add coconut cream and blend until smooth.
    4. Remove baking tray from fridge.
    5. Pour filling on top of base. Refrigerate for 4 hours, preferably overnight.
      Back to Recipes