Raw Lime Superfood Cheesecake

 

 

Deserts don’t have to be taboo, full of crap or uninteresting!

Raw Cheesecake tastes amazing, most people cannot tell that it’s raw. Raw Lime Cheesecake is not one of those that is too sweet tasting and by adding in some Superfoods of course healthy too yet undetectable!

Instead of a big cheesecake I decided to make cupcake style ones and threw in a little hemp too to make little healthier. Many raw food deserts are dense – but aren’t many good deserts (lol). It’s just nice knowing that you can have a sweet and it doesn’t have to be unhealthy, taste bad or have no or little nutritional value.

 

You could use lemon instead of lime – I just so love the smell of fresh limes!!

This recipes makes 1 full muffin tin tray of the cakes – I found it easy to put the paper in there (easier to remove). You could also just make one cheesecake if you desired!!

Crust

– 1 cup raw Almonds

– 1/4 cup Hemp seeds

– 1/2 cup Madjool dates (pits removed)

– 1 tsp Vanilla

– pinch Himalayan Sea Salt

Put the Almonds in a food processor (or Vitamix) and process till almost fine. Throw in the other ingredient and process until a ball forms or it’s sticky enough to stick together.

Press in the bottom of the paper cups (that are in the muffin tin tray) to the thickness you desire but make sure it’s pressed together firm – you don’t want it falling apart as you eat it.

Cheesecake

– 11/2 cup raw Cashews

Throw raw Cashews into the Vitamix (or blender) and process first on their own a bit, not necessary but I find it makes it smoother faster.

Add in

– 1/4 cup Hemp seeds

1/4 cup L.O.V. Plain (optional and it is a Purium product, if omitted add in a few more Cashews or Hemp – 1/8 cup approx)

– 3 tbsp cold pressed Coconut Oil

– 1/2 cup nut Mylk (Almond, Hemp, Cashew – your choice!)

– 1/2 cup fresh Lime juice

– 2 – 3 tbsp Honey or Agave (your choice, I used 2 tbsp but you may like it a tad sweeter with the lime juice)

Blend all ingredients together until smooth, pour into each cupcake / muffin tin or paper (or cheesecake pan). I tap the container on the counter a few times to get air bubbles out if there are any.

Put in fridge or freezer to chill. From the freezer it’s more like an ice cream – either way is good. I would eat these within 2 days.

Please feel free to share, contact me with any questions and of course enjoy.

Eat Healthy

Live Well

Create a Life YOU Love!

Jodi