Raw Vegan Key Lime “Cheesecake”
Since going Paleo, I’ve been pinning amazing looking primal recipes like crazy, despite rarely having time or motivation to cook or bake more than once a week. This recipe comes from A Dash of Compassion, where it took the form of a “raspberry-lemon dreamcake.” Besides looking absolutely gorgeous, I was impressed how one could achieve such a convincing looking cheesecake with just the ingredients listed; I knew I had to try it out!
I decided to change the flavors up a bit to personalize it, and since key lime pie is easily one of my favorite desserts, the swap from lemon to lime seemed easy enough. Not only is this treat so simple to make, the 90+ degree weather lately made it perfect timing to make something that didn’t require me to turn on my oven. This cake turned out to be such a delicious and refreshing frosty treat for the summer weather; Its great just out of the freezer, but if you let it thaw out for 10-15 minutes, you’ll get a creamy consistency closer to that of regular cheesecake.
I’m so glad I made this recipe! I had no idea how awesome raw desserts could be, and how versatile nuts could be! Who knew that pureeing macadamia nuts with almond milk and coconut oil could create such a creamy filling? I can’t wait to use this as a base recipe with other flavors: a mint-chocolate “cheesecake” is calling my name! And while it may sound hippie/crunchy to introduce your treats around the office with “Raw, Vegan, Paleo, Gluten-Free…” I’m sold, my coworkers were sold, and I hope you will be too! …Cross over to the light side, you know you want to!
Raw Vegan Key Lime “Cheesecake” (adapted from A Dash of Compassion)
- 2 cups raw almonds
- 2 tbsp unsweetened coconut flakes
- 1/4 cup date paste (about 1/3 packed cup of whole pitted dates, run through the food processor first)
- 1/4 tsp pure vanilla extract
- 1/4 tsp sea salt
- 3 cups raw macadamia nuts
- 1 cup almond milk
- 1 cup pure key lime juice
- 3/4 cup raw agave nectar
- 1 tsp vanilla powder (or vanilla extract)
- 3/4 cup coconut oil, melted
- Using a food processor, process the almonds and coconut to a coarse meal. Add the date paste, vanilla and salt and process until well combined.
- Press the dough evenly into the bottom of an 8-inch springform pan. Set aside.
- Using a food processor, blend the macadamia nuts, almond milk, key lime juice, agave nectar and vanilla until smooth and creamy, about 3 to 5 minutes. If you’re too close to the “liquid max” on the bowl of your food processor then just do this in batches.
- Pour into the springform pan with the crust. Gently tap the pan on the counter to remove any air bubbles.
- Place the finished cheesecake in the freezer to set, about 2 hours, or until the middle of the cheesecake is firm to the touch. Decorate with chopped almonds and lime zest before serving, if desired.