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Enjoy irresistable no-bake coconut cheesecake with zesty lime.
26 May 2016
•1 min read
Prep Time: 30 mins
Cooking Time: 2 hour
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
½ cup of almonds
2 tablespoons Coconut Magic desiccated coconut
¾ cup of Medjool dates, soaked in warm water for about 15 minutes. Drain well before using.
1 ½ cups of raw cashews, soaked in filtered cold water for a minimum of 4 hours (overnight works best)
½ cup fresh lime juice
Zest of one lime
3 tablespoons Coconut Magic coconut oil, melted
2 tablespoons Coconut Magic coconut nectar
½ cup organic coconut milk
Add almonds, desiccated coconut and dates to the food processor and pulse into a fine grain.
Lightly grease an 8-inch pan or baking dish with coconut oil.
Press the mixture into the pan until it is well compacted and even. Refrigerate to set.
For the topping
Rinse and drain the soaked cashews using filtered water.
Combine cashews, lime juice, lime zest, coconut oil, coconut nectar and coconut milk in the blender. Blend well until the mixture is creamy; scrape down the sides as required.
Putting it together
Pour the creamy mixture onto the base, spread evenly and sprinkle with lime zest.
Store in the freezer for an hour or two, or until the cake becomes solid. Remove from freezer 30 minutes before serving.
Recipe from The Healthy Coconut by Jenni Madison, available from Rockpool Publishing.
Jenni Madison is the founder and managing director of fair-trade company Coconut Magic.
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