These raw ‘cheesecakes’ are so easy to make and as you store them in the freezer it means you can always have something on hand when those sugar cravings set in. But something a lot lower in sugar than your typical cheesecake or frozen treat! This one is fresh and bright and makes the most of the abundance of citrus that’s around at the moment. The lime and coconut is a classic combination for a reason – it tastes fantastic. Zesty, creamy cheesecake top layer on a base of chewy coconut and almond, so simple, so good.
4 limes (zest and juice of 3, the last one is for garnish)
1 cup cashews
1-2 Tbs Maple syrup
1/3 cup shredded coconut
1/3 cup almonds
1 Tbs maple syrup
1 tsp vanilla extract
1 Tbs water
1 Tbs psyllium husk
1/4 cup puffed brown rice
Line a loaf tin with baking paper or cling film. Place cashews in a bowl and cover with water. leave to soak for a few hours or overnight.
Base: Put all ingredients excluding the puffed brown rice in a food processor and processuntil well combined and starting to stick together. Add a little extra water if this isn’t happening. Add the brown rice and process briefly so they have slightly broken up. Push this mixture into the base of your prepared tin. Make sure you have an even, firm layer and then place in the freezer for at least 20 minutes.
Cheesecake: Drain cashews, reserving the liquid. Process the cashews in a food processor until they are very smooth, you can add a little of the reserved cashew water to help this process along. Once smooth add all but 1 tsp of the zest, the lime juice and the maple syrup. Process until smooth and well combined. I usually start with 1 Tbs of maple syrup and then add more if it needs it, whether it will will depend on the flavour of your limes. Once you are happy with the sweetness pour into the prepared tin on top of the base. Smooth the top with an off set spatula or palette knife. Sprinkle with reserved lime zest and freeze for a couple of hours or overnight.
Once firm remove from the freezer and cut into slices. it makes 6 large slices or 12 small. Place a slice of the rexerved lime on each slice. Voila!