Raw Key Lime Cheesecake

oOoOo baby you are in for a treat.

whatcha need:

crust:

• 6 pitted dates

• 1/4 cup of pecans

• 1-2 graham crackers

• 1 T coconut oil

• very tiny splash of vanilla extract

• small sprinkle of sea salt

filling:

• 8-10 key limes juiced (I used half of a 1 lb bag)

• zest from 2 of your key limes^

• 1 1/2 C raw soaked cashews (boil some water, add cashews, remove from heat, rest for ~15 minutes) (*****SAVE 1 CUP of the water the cashews were soaking in!!!!)

• 1 tsp of vanilla extract

• small pinch of sea salt

• 1 T coconut oil

• more zest for garnishing (optional)

• vitamix or food processor

• p.s. you can use a pie pan, cake pan, some sort of flat container. I used cupcake papers this time and I would have used a muffin pan had I had one…. makes about 12 cupcakes.

  • I found that the cupcake wrappers(?) are most convenient because it’s difficult to cut through the cheesecake in a pan… if you have more patience than me this won’t be any issue.

whatcha do:

1. toss all of your “crust” ingredients into the vitamix or food processor. blend until its fined chopped and sticks together in your fingers. if its not sticky enough add another date or two

2. spoon crust into your choice of pan or cupcake paper (for cupcake paper about a tablespoon per paper) then using your clean fingers smush down the crust

3. in the same vitamix or food processor (no need to clean it out first) add all of your “filling” ingredients MINUS THE CASHEW WATER. You will slowly add in the cashew water if you notice your filling isn’t getting smooth enough. I used ~1/3 cup of this, but you may need a whole cup.

4. once its nice and smooth, taste test it

5. tastes good yes?

6. spoon filling onto the crust

7. zest a few limes on top (if you want)

8. freeze for at least an hour or up to 2 weeks (i’d be so surprised if these lasted more than a day)