Raw Vegan Key Lime Cheesecake
Key lime pie is my favourite flavour of anything ever. I once had a gluten free key lime pie in Seattle when I was lucky enough to travel America’s west coast for a month and I still dream about it it was that good. This raw cheesecake recipe is most definitely a great deal healthier however – no sugar overload, no dairy – instead a simple bunch of clean, whole, raw foods.
Every raw vegan cheesecake recipe I’ve come across looks amazing, but they all seem to use cashew nuts in the filling, which for me are seriously high up on the FODMAP scale. When I came across the recipes from Karielyn and Allison which used macadamia nuts instead of cashews, I knew I had to try my own.
I made this on a Sunday for a BBQ in the garden with a big crowd and it went down a treat – even with non health foodies! Next time I’d like to try little ones in cupcake cases like these Key Lime Bites which look so good and I think would be even easier to serve.
For the crust:
– 1 cup mix of raw almonds and walnuts (you can use all almonds but I find the walnuts help to make the dessert lower in FODMAPS see more notes about this on my Raw Fudge Brownie Tart recipe!)
– 1 cup organic medjool dates
– 2 tablespoons organic coconut oil
– splash of organic vanilla extract
– pinch of salt
– 2 tablespoons raw cacao powder (optional for a chocolately crust)
For the filling:
– 1 1/2 cup organic raw macadamia nuts
– 1/2 cup almond milk
– 1/2 cup lime juice
– 6 tablespoons organic maple syrup (*I know there are big debates surrounding maple syrup not being completely raw, but alongside having to avoid other sweeteners such as honey and agave on the low FODMAP diet, I’m with Marquis from Real Raw Kitchen on why I’d pick maple syrup every time)
– 1 teaspoon organic vanilla extract
– 6 tablespoons organic coconut oil
1) Put all the crust ingredients into a food processor and process until it’s a sticky coarse meal.
2) Scoop out the mix and put in the bottom of the cheesecake pan, pressing down firmly.
3) Set in the freezer to harden while you prepare the filling.
1) Put all the filling ingredients into a powerful blender and blend until smooth and creamy.
2) Remove the cheesecake pan from the freezer and pour the filling on top of the crust.
3) Return the cheesecake pan back to the freezer for approximately 2 – 3 hours or until hard and firm.
1) Remove the cheesecake from the freezer after it’s hardened and set at room temperature for 5 – 10 minutes to thaw slightly, but not too long because it will become too soft if left out at room temperature. Don’t get me wrong, it’s great just out of the freezer, especially on a hot day (not that we get many of those in the UK), but if you let it thaw you’ll get a creamy consistency closer to that of regular cheesecake.
2) Garnish the cheesecake with whatever toppings you like – I used crushed walnuts and lime zest, try shredded coconut, lemon zest or lime wedges, there’s even a great recipe for whipped coconut cream topping recipe here.