If you're a sweet tooth like me, but love healthy wholefoods, then this is a must try raw dessert recipe, without any refined sugars or other bad stuff! You will need to get your hands on some fresh coconut meat, but these cakes are super easy, and you may even have many of the ingredients at home already. The recipe is dairy and gluten free (vegan friendly), but tastes just like a cheesecake (well in my opinion anyway). I couldn't stop eating them, and so I passed some of the cakes onto my friends who loved them too. Enjoy!
Mini coconut lime cream cakes
Ingredients:
For the crust...
- 1 cup almond meal
- 4 medjool dates
- 1 tbsp coconut oil
- pinch of salt
For the filling...
- 1/3 cup macadamia nuts, cashews or brazil nuts (or a combo, I did a combo of brazil nuts and cashews)
- 1 1/2 cup fresh coconut meat
- 1/3 cup fresh lime juice
- about 2 tablespoons lime zest
- 1/2 cup of non-dairy milk (I used soy milk with a coconut flavour)
- 1 Tbsp of honey
- 1 Tbsp coconut oil
*note add a little water if it's not blending smoothly (just a little), you don't want too thin a consistency.
Directions:
For the crust...
Place almond meal, dates, salt and coconut oil into a food processor.
Take crust mixture and spoon it into a mini cheesecake or cupcake pan (or one large pie pan, or you can even use small teacups, which looks cute), and press into the pan so it becomes compacted at the bottom. Set aside.
For the filling...
Place the nuts, coconut meat, honey, lime juice, lime zest, coconut oil & dairy-free milk into blender. Blend until everything is well blended and the batter is nice and smooth. Adjust lime taste to your liking by adding more or less zest.
Spoon lime filling on top of the crust inside your mini cake pans.
Feel free to top with a little lime zest for even more flavour, or chop up some dairy-free chocolate like I did and crumble it on top. Place in freezer and let set for a few hours.
Remove from freezer and pop out the mini cream cakes from the tin. Keep in the refrigerator till you are ready to serve. Best served at a cold or room temperature. <3
*makes about 12 mini cheesecakes, or one large pie.
- *HOT TIP: Sprinkle some shredded coconut in the bottom of your cake pan whichever you choose to use. This will help when you go to pop the cakes out as the crust won't stick to the bottom.
Other recipes you might like...
- Strawberry, Mango, Yoghurt and Cocoa pops - Seasonal, no bake
- Dominique Rizzo's No Cook Date, Pecan & Strawberry Tart - Seasonal, no bake
- Baked Cranberry Apple Oatmeal - No waste