We put the lime in the coconut, and mixed it all up... into delicious cheesecakes! Hope you like these tangy treats as much as we did! Here's what you'll need:


Ingredients:

Crust:

• 1/8 C Unsweetened Shredded Coconut
• 3/4 C GF Oats
• 8 Pitted Dates (soaked 5 mins and drained)
• 1/4 C Raw Almonds
• 1/4 tsp Vanilla

Filling:

• 2 C Raw Cashews (soak overnight)
• 4 Limes (juice and zest)
• 1/2 C Unsweetened Shredded Coconut
• 1/2 C Maple Syrup
• 1 tsp Pink Himalayan Sea Salt



Instructions:

•Line muffin tin with parchment liners.
•Blend crust ingredients in food processor until it starts to come together. Press into bottom of liners and place in freezer.
•Zest and juice all 4 limes and add to blender (or food processor) with remaining filling ingredients. Blend until smooth. Divide evenly crust and smooth. Lift muffin tin off the counter a couple of inches and drop a few times to work out any bubbles.

•Freeze at least 2 hours or overnight. Served with coconut whipped cream and lime twists.




Coconut Lime Mini Raw Cheesecakes