Lime & Coconut Dairy Free ‘Cheesecake’

I don’t have a photo but felt to share this with you because Dante Holmes has asked about it on the Facebook page …

This recipe is for a small dish I have that is 20cmx20cmx6cm – if you need it for a bigger dish, double or triple the amounts …

2 cups of blended nuts – I use almond and macadamia but you can use whatever you want
2 tablespoons of coconut oil
2 tablespoons of coconut manna (or coconut butter)

Melt the oil and manna then mix with the blended nuts.

Press this mixture into the bottom of the dish and put in the freezer to set.

For the ‘cheese’ mixture …

1 x 300g packet of silken tofuZest and juice of three limes
1/2 cup coconut cream
2 teaspoons agar agar flakes
2 tablespoons of honey or coconut syrup
2 teaspoons of vanilla powder

Heat the coconut cream and honey in a small saucepan and dissolve the agar agar. Allow this to cool completely.

Blend the tofu, lime juice and zest with the cooled liquid and vanilla powder till fully incorporated.

When the base if set, pour over the creamy yummy tofu mixture and put into the fridge to set. This takes at least two hours, you will need to check it has firmed well. Keep refrigerated until you need to serve.

This is delicious, vegan and almost raw. Enjoy!!

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