Raw Lime Cheesecake
You can make this in a regular spring form cheesecake pan or even an oblong glass dish.
Crust
11/2 cups almonds
6-8 medjool dates
1 tsp vanilla
pinch sea salt
Process in processor until crumbly and can stick together. May need to scrap down sides of processor a few times.
Put the mixture in the bottom of the pan and spread evenly. Press down with hand or spatula to set it.
Filling
3 cups raw cashews soaked in water for at least 2 hours
1 cup fresh organic lime juice (approx 6-8 limes)
3/4 cup raw honey
3/4 cup melted coconut oil
2 tsp vanilla
pinch sea salt
Mix all ingredients together. If you are using a processor it may take a bit to mix all to a smooth consistency. A narrow base blender is probably not the best choice to use. If you don’t have a Vitamix, a processor a wider base blender is the best choice, it just may take a little longer to get a nice smooth consistency.
If you want to make it a little greener in color, add in a handful of spinach. In doing so, you may need to increase the amount of lime juice or it may be too thick. (Another way of getting a little more greens in their diet especially to those you love who may not always get enough!!)
Once all ingredients are blended to a smoothness, pour over the crust and put into fridge for a couple of hours to set.
Enjoy!