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Recipe from The Healthy Coconut by Jenni Madison, available from Rockpool Publishing.
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Base
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Topping
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Coconut and lime cheesecake recipe
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Serves: 8
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Prep Time: 30 mins
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Cooking Time: 2 hour
Ingredients
Nothing beats using your own fresh produce or materials around the house.
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What to do
For the base
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Add almonds, desiccated coconut and dates to the food processor and pulse into a fine grain.
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Lightly grease an 8-inch pan or baking dish with coconut oil.
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Press the mixture into the pan until it is well compacted and even. Refrigerate to set.
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For the topping
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Rinse and drain the soaked cashews using filtered water.
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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.
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Putting it together
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Pour the creamy mixture onto the base, spread evenly and sprinkle with lime zest.
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Store in the freezer for an hour or two, or until the cake becomes solid. Remove from freezer 30 minutes before serving.
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