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Mind Blowing Vegan Lime Coconut Cheesecake

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This no-bake rich and creamy vegan cheesecake is a mind blowing dessert. Super healthy, made with cashews, coconut oil, coconut cream and a little bit of maple syrup.

Ingredients

Scale

Coconut Crust:

  • 1/2 cup (43 grams) unsweetened shredded coconut
  • 1 cup (145 grams) cashews soaked for at least 4 hours or overnight in the refrigerator
  • 1 1/2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil, softened, room temperature, not cold

Lime Coconut Filling:

  • 2 cups cashews, (290 grams) soaked overnight
  • 1/4 cup (60 grams) coconut cream (the top, solid part from a can of full-fat coconut milk that’s been refrigerated overnight)
  • 1/3 cup freshly squeezed lime juice
  • ½ cup maple syrup
  • 1 tablespoon lime zest, plus more for garnish
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 3/4 cup (168 grams) unrefined coconut oil, melted

Natural Green Food Coloring From Spinach

  • 1 cups fresh spinach leaves
  • 1/2 cup water

Instructions

Coconut Crust

  1. I like to toast the coconut and cashews for a richer flavor but it’s optional.
  2. To toast the coconut: heat a dry, heavy skillet on medium, add coconut and stir until coconut until is lightly brown. Put into a food processor.
  3. Rinse and dry the cashews. Add them to the same skillet, toast over medium heat for 1 to 2 minutes or until they’re golden brown. Stir frequently for even toasting.
  4. Place all the crust ingredients in a food processor and process until the mixture starts to clump together. Don’t process so long that it becomes pasty. When you pinch some of the mixture between your fingers it should stick together.
  5. Grease the bottom and sides of a 7″ spring form pan with coconut oil. Press the crust onto the bottom.
  6. Chill while you make the filling.

Lime Coconut Filling

  1. Drain, rinse and dry the cashews on a kitchen towel.
  2. Wipe out the food processor and add the soaked cashews. Process until it looks like nut butter, scraping down the sides as needed.
  3. Add remaining ingredients, EXCEPT THE COCONUT OIL, process to combine.
  4. Stream in the oil while the food processor is running.
  5. Taste and adjust if needed.
  6. Pour over the crust. Garnish with lime zest.
  7. Refrigerate for about 4 hours or until firm. If you’re in a hurry, place the pan in the freezer.
  8. Store in the refrigerator for up to 3 days or freeze. If frozen, let it sit out for about 1 ¼ hours to come to room temperature. Once defrosted it will be perfectly creamy.

Natural Green Food Coloring From Spinach

  • In a small sauce pan add spinach and water. Bring water to a boil and cook for 5 minutes.
  • Let cool. Add spinach and water to blender or food processor. Process until smooth.
  • Pour liquid through a strainer to remove any large pieces.
  • Add 2-4 Tablespoons (to get your desired color) to the cashews after adding the oil.
  • Store liquid in air tight container in fridge for up to 2 weeks or freeze for up to 4 months.

Notes

For the creamiest consistency, let the cheesecake sit at room temperature for 15 minutes before serving.

Find it online: https://eatwellenjoylife.com/vegan-lime-coconut-cheesecake/