TANGY LEMON/LIME CHEESECAKE - These extra tangy desserts are a fave with our non-chocoholic friends!

These extra tangy lemon-lime cheesecakes are one of our fave desserts for our non-chocoholic friends! Raw, vegan and free of dairy, gluten, refined sugar and preservatives and loaded with goodness and tang!

Ingredients

Base:

Place 1 1/2 cups of nuts (we used a combination of activated almonds, walnuts and pecans)
8-10 dates
Pinch of Himalayan salt

Top:

2 cups of cashews (soaked for 15 minutes)
Juice and zest of two lemons and one lime
1 can of coconut cream,
4 Tbs of maple syrup
3 Tbs of coconut oil

Base Method:

Place nuts, dates and salt into a food processor/high powered blender and blitz.
Push mixture into a springform pan or individual silicon moulds and set in freezer while making the next step.

Top Method:

Place cashews in a food processor with the lemon and lime juice. Add coconut cream, lemon and lime zest, maple syrup and coconut oil and blend until really smooth.
Place into moulds/cake tin and place back in the freezer to set. Just pop these little beauties out to defrost half an hour before you need them!

http://www.mybestme.com.au/recipe/tangy-lemon-lime-cheesecake