Mouth-watering kiwi, lime & coconut raw cheesecake.

You asked, you receive !

Okay so I have to admit.. this one has taken me a while to let go of and share - but cyber food transportation is still not a thing, so if I cant make it & share it with you, this is the next best thing.

The title of the post says it all. Hands down this is by far my favourite raw cheesecake creation to date. So light, so refreshing and so flexible! No.. it cannot perform the splits although you can substitute the kiwifruit for almost any fruit you desire. I once made this delicious recipe with passionfruit & mango for a dear friends birthday in the hot, humid Bali and boy did it hit the spot. Learn from me, always make more then one!

Ingredients:

BASE:

-2/3 of a cup of Almonds

-11/2 cups of dates

-1 Tbs of coconut oil

FILLING:

-3 cups of soaked cashews

-1/2 cup of lime or lemon juice

-pinch of salt

-1 Tbs of vanilla

-4 Kiwi fruits

-3 Tbs fresh ginger

-1/2 cup of Maple syrup

-3/4 cup of coconut oil

Directions:

1. Soak the cashews in filtered water for a MINIMUM 2 hours, best left over night if possible, although if you are anything like me and normally decide on the spot you want/need a raw cheesecake.. then my advice would be to always have some soaked cashews on hand :) *see below notes*

2. Line your cake tin/glass with either baking paper or cling wrap so it easily lifts out of dish.

3. Whilst the cashews are soaking, make the base. First, briefly blitz the almonds (doing this creates and even consistency when combining with the dates). Once the almonds are slightly crushed, add the dates & the coconut oil. Blend until you get a dense bliss ball consistency and is easy to bind together in your cake dish.

4. Mould your base and place in freezer to set.

5. Remove the soaked cashews from the fridge, drain and put into your blender. Add lemon/lime, salt, vanilla, fruit of choice, ginger, maple syrup and coconut oil. Blendddddd this baby up until a smooth, velvety consistency.

6. Grab the base from the freezer, place the filling on top and put your cheesecake back in the freezer to set for at least another 2 hours.

7. Once your cheesecake has set, decorate with coconut flakes, fresh fruit & flowers.. or whatever your heart desires!

* NOTES *

- Why soak your nuts?

We all know how amazing and nutritious nuts are, full of good fats and proteins, but we also know how they can leave us feeling heavy and lethargic. Although nuts are classified to be a healthy food, if you have a weak or slow digestion they can tend to sit in the belly making us feel bloated, sluggish and at times very acidic. By soaking the nuts it breaks down the phytic acid. The break down of the phytic acid aids the digestion process during consumption by doing this it assists in the ability to absorb the nutrition these delicious treats of nature provide. Oh.. and another important factor.. it makes the "cheese" part of the "cheesecake", super creamy and smooth. Vital fact.

Enjoy,

Think of me whilst your indulging.

Love & light,

El xo