Raspberry, Lime and Coconut Cheesecake

Healthy Recipes - A bright and fresh tasting raspberry, lime and coconut allergy-friendly vegan cheesecake on a raw seed and cacao base.

You’ll Need:

For the base:

• 1 cup dates
• 1 cup sunflower seeds
• 1/2 cup dessicated coconut
• 1/2 cup cacao powder or substitute cocoa
• 1/4 cup buckwheat groats
• 1/4 cup coconut oil melted if solid
• 1 tbsp chia seeds
• 1 tbsp sesame seeds

For the topping:

• 2 cans lite coconut cream (totalling 800ml)
• 2 cups raspberries (I used frozen, there's no need to defrost)
• Zest and juice of one lime (approximately 2 tbsp lime juice)
• 1/4 cup maple syrup or sweetener of your choice
• 3 1/2 tsp powdered agar
• 2 tbsp coconut oil

Instructions:

1. Put all ingredients into a food processor and blend for 5-10 minutes, until the texture has small crumbs, and will hold together when pressed with your fingers. Some of the buckwheat will remain whole, and that's fine, they provide a welcome crunch.
2. Tip the mixture into a 22cm diameter non-stick springform cake tin. It's not essential to line your tin as the topping and base will both release easily, but lining at least the base will make it a bit easier to lift the cheesecake out when it comes to serving time.
3. Get full recipe==>>quitegoodfood.co.nz

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