Mini Coconut & Lime 'Cheesecakes'

Mini Coconut & Lime 'Cheesecakes'
Creamy, zesty, simple to put together and delicious. Ticking all of your boxes? These mini raw coconut and lime 'cheesecakes' will soon become your hero recipe!
Creamy, zesty, simple to put together and delicious. Ticking all of your boxes? These mini raw coconut and lime 'cheesecakes' will soon become your hero recipe!

BASE

  • ½ cup macadamia or almonds
  • ½ cup Medjool dates
  • 2 tbsp coconut oil
  • 2 tbsp shredded coconut

METHOD 

  1. Place all ingredients into a food processor and blitz until fine and combined.
  2. Divide the base between 6 mini moulds (line molds with baking paper or use silicone molds)
  3. Press down evenly. Place in freezer to set while you make the filling.

FILLING

  • 2 cups raw cashews, soaked overnight
  • 1 cup coconut cream
  • ¼ cup maple syrup
  • juice and zest of 1 lime
  • 1 tsp Food Matters Superfood Greens

METHOD 

  1. Place all the ingredients into the food processor and process until you have a smooth, silky texture.
  2. Take the bases out of freezer and pour mixture over bases, evenly.
  3. Let the cheesecakes set in the freezer for at least 3 hours.
  4. Keep cheesecakes in the freezer until 10-15 minutes prior to serving.
  5. Top with some fresh lime and crushed nuts.

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fmtv wayne

About the Author

The Food Matters Team

The Food Matters Team

The Food Matters Team is made up of foodies that love getting in the kitchen and experimenting! When we aren't spreading our message with the world, that's where you will find us and just like you, we don't always succeed with our recipes, but that's part of the fun, right?

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