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Coconut and lime cheesecake recipe

Enjoy irresistable no-bake coconut cheesecake with zesty lime.

Prep time: 30
Total time: 120
Serves: 8

Ingredients

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  • Base
  • Topping
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    What to do

  • For the base

  • 1. Add almonds, desiccated coconut and dates to the food processor and pulse into a fine grain.

  • 2. Lightly grease an 8-inch pan or baking dish with coconut oil.

  • 3. Press the mixture into the pan until it is well compacted and even. Refrigerate to set.

  • For the topping

  • 4. Rinse and drain the soaked cashews using filtered water.

  • 5. 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

  • 6. Pour the creamy mixture onto the base, spread evenly and sprinkle with lime zest.

  • 7. 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. 

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