Raw vegan lime cheesecakes

Makes 6 muffin size individual cheesecakes. Soak cashews overnight in advance if making.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a muffin tin with 6 paper liners.

Step 2

In a food processor, pulse the almonds/pecans/walnuts until coarsely ground. Add the dates, shredded coconut, and salt. Process until the mixture clumps together and sticks when pressed.

Step 3

Divide the base mixture evenly between the 6 muffin cases, pressing it down firmly to form a base layer.

Step 4

Place the tin in the freezer whole preparing the filling.

Step 5

Drain and rinse the soaked cashews. Add them to a high speed blender, along with the coconut cream, lime juice, lime zest, maple syrup, melted coconut oil, and vanilla extract.

Step 6

Blend on high speed until completely smooth and creamy.

Step 7

Spoon the lime filling evenly over the bases and garnish with lime zest and shredded coconut.

Step 8

Put in fridge to cool and set. Keep refrigerated.