Steemit Key Lime Coconut ‘Cheesecake’

amy-goodrich (70)in #food • 8 years ago (edited)

This is the ultimate summer ‘cheesecake’ that delivers on flavor! These key lime mini cheesecakes are super easy and simple to make! They contain nothing but wholesome ingredients and are only sweetened with a tiny bit of maple syrup.

The world of raw, vegan desserts always inspires me as they require a lot of out-of-the-box-thinking and creativity.

While the recipe is nothing like a regular cheesecake as it does not use sugar or cream cheese, I’m sure you will be amazed by the creamy texture and heavenly taste.

Here's my version of a raw, vegan Key Lime Coconut ‘Cheesecake.'

Ingredients

For the base

⅓ cup black raisins (Medjool dates work too)
¼ cup dried goji berries
½ cup unsalted raw hazelnuts (or other nuts of your choice)
2-3 tablespoon raw cacao powder
1.5 tablespoon extra-virgin coconut oil, melted
1 tbsp maple syrup (optional)
Pinch of sea salt

For the lime filling

1 cup unsalted raw cashew nuts, soaked for at least 4 hours (overnight is best)
⅓ cup unsweetened coconut cream (not milk!!!!)
2 tbsp maple syrup
1 organic lime, zest and juice (lemon works too), or more for strong lime taste
1 tablespoon extra-virgin coconut oil, melted

For the chocolate sauce

2 tablespoon raw cacao powder
2 tablespoon cold pressed coconut oil, melted
2 tablespoon maple syrup

FYI: ideally, you will also need a mini muffin tray or mini muffin cups. The molds I used could hold about 1.5-2 fl oz, but feel free to use what you have and make bigger or smaller key lime cheesecakes. Or make 1 big one and cut it up. Be creative with the tools you have.

Directions

To make sure the cheesecakes do not stick to your tray or muffin cups, lightly grease them with a little coconut oil.

For the base

In a food processor add the hazelnuts, raisins, goji berries, raw cacao, salt, maple syrup (if using) and coconut oil. Process the mixture until all is well combined, stop processing and scrape down sides if necessary.

Once you’re happy with your base mixture, divide the base into the muffin tray or cups. Firmly press down with the back of a spoon or use your hands. The base should approximately fill up one-third of the cups.

Place tray or cups into the freezer to set while you make the key lime filling. If using cups, place them on an oven sheet or plate to make things easier.

For the filling

Combine all key lime filling ingredients in a food processor or blender. Process until a thick creamy paste.

Take the muffin tray or cups out of the fridge and fill the other half with the coconut filling. Use a spoon to press the filling down into the cup.

Pop tray or cups back into the freezer. Allow the filling to set and harden a bit. This will take at least 20-30 minutes to have a cheesecake-like consistency. If you keep them longer in the freezer, allow to thaw for a few minutes before serving.

For the chocolate sauce

Depending on where you live, you may need to melt the coconut oil bain-marie style. We live in the tropics, so coconut oil is always liquid over here.
When melted, add raw cacao powder and maple syrup. Mix well until smooth chocolate sauce.
Remove the muffin tray or cups from the freezer. Pop them out of their mold (if not eating straight away keep them in the molds) and drizzle with a little chocolate sauce. Serve immediately.

If you made a lot and can’t eat them all, store in the freezer. I love them when they are still frozen or allow to thaw a bit if you prefer them creamy

Either way, a delicious dessert or afternoon treat.

FYI: It is a very rich and wholesome dessert so one or two cups will already go a long way.