Lime cheesecake (raw, vegan)
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Recipe for a very fine, refreshing and tasty dessert made of nuts and limes. The preparation is easy and will please the taste buds of not only vegans and vegetarians.
recipe,photo-recipe,natural cashew nuts,lime sauce,Cream deserts,Vegan recipes,Vegetarian recipes,No-Bake,Raw food,Gluten-Free,Lactose-Free
Cream deserts
Categories
Cream deserts Vegan recipes Vegetarian recipes No-Bake Raw food Gluten-Free Lactose-Free No-Bake creme desserts
Ingredients
Ingredients
| agave syrup | 10 | tbsp | 10 | tablespoon | |
| coconut cream | 5.75 | oz | 160 | grams | |
| coconut oil | 4.25 | oz | 120 | grams | |
| dates | 2.75 | oz | 80 | grams | |
| ground almonds | 2.75 | oz | 80 | grams | |
| lime sauce | 9 | tbsp | 9 | tablespoon | |
| natural cashew nuts | 10.5 | oz | 300 | grams | |
| pecan nuts | 2.75 | oz | 80 | grams | |
| salt | 1 | pinch | 1 | pinch |
Recipe
4.
ground almonds 2.75 oz (80 g)
Add ground almonds and mix lightly. Do not mix the nuts too much so that they do not stick together.
5.
Add soaked dates ...
6.
... and mix briefly together.
7.
Put the mixture of nuts and dates at the bottom of the mold.
8.
coconut cream 5.75 oz (160 g)
From the can of coconut cream take all the thick mass from above and put it in a blender together with pre - soaked cashewnuts (without water).
10.
coconut oil 4.25 oz (120 g) • salt 1 pinch • agave syrup 10 tbsp
Add lime juice, coconut oil, syrup and a pinch of salt to the blender.
11.
Mix until you get a smooth, liquid cream.
12.
Pour the cream into the mold ...
13.
... and smooth on the surface.
14.
After solidifying for several hours in the refrigerator, you can serve.
Bon appetit!