Raw-Vegan Lime Cheesecake

Raw-Vegan Lime Cheesecake
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The secret to this recipe from Vegan: The Cookbook by Jean-Christian Jury is avocado! The magic of avocado makes this raw cheesecake so creamy you’ll forget it’s vegan.
Servings
10
servings
Ingredients
  • vegetable oil, for greasing
  • 2 cup cups raw cashews, soaked in water overnight and drained
  • 1 cup coconut flakes
  • 1/2 cup pitted dates
  • 1/2 cup raw cacao nibs
  • a pinch of salt
  • 1 large hass avocado, peeled and pitted (stoned)
  • 1 1/2 cup cashews, soaked in water for at least 2 hours and drained
  • 1/2 cup melted coconut oil
  • 1/4 cup fresh lime juice
  • 1/2 cup syrup or agave syrup
  • 1 teaspoon vanilla extract
  • a pinch of sea salt
  • 1 tablespoon finely grated lime zest (optional)
Directions
  1. Grease a 9-inch (23 cm) springform cake pan with vegetable oil.
  2. To make the base, using a food processor, pulse the cashews, coconut flakes, pitted dates, cacao nibs, and salt a couple of times until they are mixed and broken down.
  3. Spoon the mixture evenly over the bottom of the prepared cake pan.
  4. Press with your fingers to make a firm base. Set aside in the refrigerator
  5. To make the filling, using a food processor or a high-speed blender, combine all the ingredients and process until smooth and creamy. Spread the filling over the base and, using a rubber spatula, create a smooth surface.
  6. Chill the pie in the freezer for 1 hour, then transfer to the refrigerator for 2 hours before serving.
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