Raw Lime and Passionfruit Cheesecake
8 to 10 medjool dates
½ cups of pecans (pre-soak to soften)
½ cup of almond meal or almonds (pre-soaked)
2 limes, juiced
¼ cup of raw coconut oil
1 ½ cups of cashews (pre-soaked to soften
A dash of celtic salt
1/3 cup of agave or yacon syrup
To make the base, put pecans and almonds into a vitamix or food processor. Pulse until grainy. If you are rushed for time, use almond meal instead. Add medjool dates to blend. Take out and knead the ingredients together to form a dough. Get a cake tin and press the dough in, blending up the sides. Place in the freezer for one hour to set.
To make the filling, add all of the ingredients to a food processor. Purify until you get a nice, creamy texture. When the base is ready, pour the filling over the top and place in the freezer to set. For even more decadence, blend passionfruits with agave and lime juice to make a syrup. This can be poured over the top at the end. This cheesecake is a delicious and nutritious treat, low in sugar and saturated fats, yet high in healthy healing oils, minerals and vitamins.