Coconut lime cheesecake recipe

If you vowed to give up chocolate for Lent, then you’ll love this delicious and chocolate-free coconut lime cheesecake recipe – so not cheating!

Makes 1 small cake, serves about 5-6

Requires 2-3 hours’ cooling time

Ingredients:

For the base:

80g almonds

15g desiccated coconut

30g dates

1tsp raw coconut oil

For the top:

110g cashews

60g full-fat coconut milk

2tbsp raw coconut oil

1 lime zest and 2tbsp lime juice

2tbsp maple syrup

Method:

Firstly, make your base. Add the almonds into a food processor/blender and blend until finely ground. Then, add in the dates, desiccated coconut and coconut oil. Blend again until the dates have broken down and the mixture sticks between your fingers when pressing. Pour the base into a small cake tin with a removable base (or press into individual glasses, to serve a different way), and then press down until firm. Move the base into the fridge to keep cool while you make the topping.

Next, make the creamy topping. Add all of the ingredients into a blender, and blend until smooth. If your blender isn’t that strong, then I suggest blending with half of the cashews first until smooth, and then adding in the second half of them to blend again. When the mixture is smooth, remove the base from the fridge, and pour the creamy cheesecake on top.

When all of the mixture has been poured into the tin, move the cake into the fridge to set for at least 2-3 hours, until the top of the cake is firm. Alternatively, you can move it to the freezer for about 1 hour, and then to the fridge for half an hour if you want to speed up the process. When the cake has set, remove from the tin, and decorate with extra desiccated coconut and lime zest to finish. Then slice and serve.