Raw Vegan Raspberry & Lime Layered Cheesecake

Rachel Morrow RACHEL MORROW

BASE

  • ½ cup macadamia nuts or almonds
  • ½ cup Medjool dates
  • 2 tbsp coconut oil
  • 2 tbsp shredded coconut

LIME LAYER

  • 1 cups raw cashews, soaked overnight
  • ¼ cup maple syrup
  • ½ cup coconut cream
  • juice and zest of 1 lime
  • 1 tsp greens powder

RASPBERRY LAYER

  • 1 cups raw cashews, soaked overnight
  • ½ cup coconut cream
  • juice and zest of 1 lime
  • 1 cup raspberries

Method

  1. Soak nuts overnight, drain and rinse before creating recipe.
  2. Pulse base ingredients together.
  3. Press in silicon moulds or lined cupcake tins.
  4. Place in freezer to set for 20-30 minutes.
  5. Blend or pulse green layer ingredients together.
  6. Spread evenly over bases, place back in the freezer to set for 30 minutes.
  7. Blend or pulse raspberry layer ingredients together.
  8. Spread evenly over green layer and place in freezer to set for 30 minutes.
  9. Slice into squares or rectangles to serve.


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