A light and creamy treat that will have you thinking of spring. With so many options for healthy desserts, I see no reason why anyone should be denying themselves a little something sweet. With the natural sweet taste of raspberries, honey, and dates, and the protein packed in almonds and cashews, let your guilty mind rest!
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Raspberry Lime Raw Cashew Cheesecake |
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Gypsy Boots Trail |
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Prep Time
30 minutes |
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Freeze Time
4 hours |
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Total Time
4 hrs 30 minutes |
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Ingredients
Crust
- 1 cup almonds, raw
- 1 cup dates, pitted
- pinch of salt
Filling
- 1 cup cashews, soaked overnight
- 3 tbsp fresh lime juice
- 1 tbsp lime zest
- 1/4 cup coconut oil
- 1/2 cup coconut milk, full fat
- 1/2 cup fresh or frozen (but thawed) raspberries
- 3 tbsp honey, raw
Directions
- Soak cashews in bowl of water over night and drain them in the morning
- Soak dates in a bowl of warm water 15 minutes before beginning this recipe
- When dates are ready, pulse almonds in your food processor until chopped finely
- Add dates and salt and pulse again until a paste forms
- Press paste into a standard loaf pan, flatten evenly and put into freezer while you prepare the filling. I lined mine with plastic wrap for easy removal
- Also, if you find the crust too sticky to spread out, wet the back of a spoon and use that wet surface to smooth it out
- Clean food processor quickly and add in all remaining ingredients, mixing until the filling is as smooth as possible
- Pour filling over frozen crusts and return to freezer for at least 4 hours before serving
- Remove cheese cake from freezer 10 minutes before serving and top with fresh or thawed raspberries
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