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Lime cheesecake (raw, vegan)

Lime cheesecake (raw, vegan)

    

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

Cook

No. of servings

20

Ready in

30 min.

Difficulty

medium

 

 

Recipe

1. 

dates 2.75 oz (80 g)

Soak the pitted dates in cold water over night.

2. 

natural cashew nuts 10.5 oz (300 g)

Soak the nuts in cold water over night.

3. 

pecan nuts 2.75 oz (80 g)

Chop pecannuts or walnuts coarsely.

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).

9. 

lime sauce 9 tbsp

Squeeze the juice from 2-3 limes.

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!

Ingredients

agave syrup10tbsp10tablespoon
coconut cream5.75oz160grams
coconut oil4.25oz120grams
dates2.75oz80grams
ground almonds2.75oz80grams
lime sauce9tbsp9tablespoon
natural cashew nuts10.5oz300grams
pecan nuts2.75oz80grams
salt1pinch1pinch

 

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