Vegan Raspberry Lime Cheesecake with Coconut Crust

Ingredients

• 1/2 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons coconut oil (melted)
• 2 tablespoons maple syrup
• pinch of salt
• 1 cup raw cashews (soaked in water overnight then drained and rinsed before using (see Notes))
• 3 tablespoons lime juice
• Zest from 2 small limes
• 1/4 cup coconut oil (melted)
• 1/2 cup coconut cream
• 1-3 tablespoons maple syrup (to taste)
• 1/4 cup fresh or frozen (but thawed raspberries)
• Freeze dried raspberry powder
• Fresh raspberries
• Shredded coconut
• Edible flowers

Instructions

1. 1

   Preheat the oven to 350ºF.. Lightly grease a 5” or 6” springform pan, or if you don’t have one, line a small cake pan (5”-8”) with parchment paper and lightly grease.

2. 2

   In a bowl, stir together all of the crust ingredients. Press in an even layer on the bottom of the pan.

3. 3

   Bake for 10 minutes or until lightly browned.

4. 4

   Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.

5. 5

   Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze-dried raspberry powder, fresh raspberries, shredded coconut and edible flowers. I usually run my knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.