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

 

Cheesecake Base Ingredients

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

 

Cheesecake Base Method

1. Place all ingredients into a food processor and blitz until fine and combined.

2. Divide the base between 6 mini moulds (line moulds with baking paper or use silicone moulds)

3. Press down evenly. Place in freezer to set while you make the filling.

Cheesecake Filling Ingredients

2 cups raw cashews, soaked overnight
1 cup coconut cream
¼ cup maple syrup 
Juice and zest of 1 lime
1 tsp Food Matters Superfood Greens

 

Cheesecake Filling 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.

 

Check out the Food Matters website for fantastic whole food recipes, health & wellness inspiration & the incredible Food Matters TV channel.

Share your favourite healthy sweets with us on Instagram with #myTWC

 


About The Author

FoodMatters

Food Matters is about uncovering the secrets of natural health to help you achieve optimum wellness. This media conglomerate incorporates inspiring documentaries, wellness guides, nutrition tips, recipes, health coaches and so much more to help your achieve your very best health outcomes.