Wednesday, 15 May 2013

Lime vegan cheesecake

This delicious cheese-fake cake :) is easy to make and the good part is that you can store it in the freezer and just take a portion out whenever you need it.
For this recipe you will need :

  • 200 gr hazelnuts ( 1 1/2 cup )
  • 150 dried prunes ( or you can used dates but their GI will be high ) 
  • 1 tbsp raw organic coconut oil 
In a food processor add the ingredients and mix until well blended. Put the mix in a spring form cake tin and press to form an uniform base. Put it in the fridge while you make the cream.
Cream :

  • 300 gr soaked over night cashew 
  • 1 pack of unsalted tofu ( it said 375 gr on the pack)
  • zest and juice from 3 limes
  • agave nectar to taste ( or some raw honey )
  • 1-2 tbsp raw organic coconut flour
Blend everything in a food processor until smooth. Pour the mix over the base and put it in the freezer for one hour ( or in the fridge for at least 3 hour ) before serving. I decorated it with some more lime zest and lime slices to look pretty .
Enjoy xxx

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