Raw Vegan Key Lime Coconut Cheesecake

This is absurdly delicious. I haven’t been blogging about it, but I’ve started making raw vegan coconut kefir which I need to blog about in a separate post. I’m using it for the full version of this recipe (in place of just plain coconut milk), but for the moment I’ll post the quick version.

Raw Vegan Key Lime Coconut Cheesecake

12 servings

Equipment:

  • You’ll need a good food processor to make this recipe.
  • Muffin tray or small spring form cake pan or pie plate.

Filling:

  • 2 cups of shredded, unsweetened coconut
  • 2 tablespoons coconut oil
  • 400 mL of raw coconut milk or 1 can coconut milk (canned coconut milk is not actually raw) or the equivalent made into coconut kefir in advance
  • 4 regular limes or 8 key limes or more, to taste (reserve the zest in advance to mix in or for garnish, as you wish)
  • 1/4 cup to 1/3 cup of light raw agave, or to taste
  • dash of sea salt

Crust:

  • 1 cup walnuts
  • 1 cup almonds
  • .5 cup of dates (or more if you’d like a softer crust)
  • Optional: 2 tbsp dried coconut (if you’re not using silicone moulds)
  1. Blitz 2 cups of dried coconut and coconut oil in the food processor. Leave it long enough that it becomes completely liquified. This might take a good 5 minutes or longer.
  2. Add coconut milk to the filling. Blitz it again.
  3. Zest your limes, and if you like add some of the zest to the coconut or reserve all of it for a garnish, as you like.
  4. Squeeze out your limes separately, so you don’t get seeds in your filling. Then add it to the coconut.
  5. Add light agave, to taste, and a dash of salt.
  6. Set filling aside in a separate container, in the fridge if you like. It will solidify as it becomes cold.
  7. Blend the nuts in the food processor until it makes a fine nut meal. Then add your dates and let it blitz some more. Leave it for longer if you like a softer crust.
  8. Mould the crust into cups inside your muffin cups, or press into the bottom of your spring form pan or pie plate.  *If you’re not using silicone equipment, sprinkle about 2 tablespoons of shredded coconut on the bottom of the pan and it will prevent it from sticking.
  9. Fill your crust, then let it set in the freezer until it’s nearly ready to serve. Garnish as you like.
  10. Enjoy!Best Raw Vegan Cheesecake Recipe!
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9 thoughts on “Raw Vegan Key Lime Coconut Cheesecake

    • It would be GREAT with a graham cracker crust. The filling is the highlight. When I make these again I might go with a different crust too because this crust is delicious but maybe not as good of a match with the key lime flavour. The coconut filling works as a great base for other flavoured cheesecakes or pies too. Yum!

  1. Pingback: Raw Vegan Coconut Kefir « Mandi's Alternative Baking Blog

  2. Pingback: Best Raw Vegan Desserts! Raw Vegan Dessert Recipes « Mandi's Alternative Baking Blog

  3. Pingback: RAW Lime Coconut ‘Cheesecake’ « Radical Recipes

  4. How did you get your crust to stick together so perfectly?? I upped the amount of dates to get it a little stickier, but it’s still pretty crumbly 😦 So far it tastes spectacular though!

    • You might need to process it a little bit longer depending on the horsepower and strength of your blade. Otherwise, you could try adding a drop of coconut oil. I find that some nuts are a bit more dry than others so that might be the reason.

  5. Pingback: RAW coconut, lime & kiwi ‘cheesecake’ | Radical Recipes

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