Raspberry, Lime & Coconut Cheesecake
This recipe has been adapted from Quite Good Food
Makes two 4-inches pans
Ingredients
Crust:
¾ cup raw almonds
1 soft medjool date, pitted
1 tbsp coconut oil, softened
1/3 cup coconut flakes
1 tbsp chia seeds
1 tbsp maple syrup
Raspberry Lime Filling:
1 1/2 can lite coconut cream
2 cups fresh raspberries (you can use frozen, there's no need to defrost)
zest and juice of one lime
3 tbsp maple syrup or sweetener of your choice
2 1/2 tsp powdered agar agar
2 tbsp coconut oil
Instructions
Crust:
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.
Transfer the crust mixture into the two molds (or any mold of your preference) and press to form a crust along the base and a bit up the edges all around. 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.
Use the back of a spoon, or a drinking glass, to press the mixture down firmly and evenly.
Put the base in the freezer to set for at least half an hour. You can make the base ahead of time and leave it in the freezer until you're ready too, if that suits you.
Raspberry Lime Filling:
Mix coconut cream, raspberries, lime zest, lime juice and maple syrup into a blender or food processor and blend until completely smooth.
Pour the mixture into a saucepan and stir in the powdered agar agar.
Bring to a boil, stirring often. Once the mixture has come to boiling point, turn the heat down and simmer for five minutes. Keep stirring.
Add coconut oil and stir through. Make sure the coconut oil was properly combined.
Let the mixture sit and cool for about 20 minutes, then pour the mixture into the cold tin and refrigerate until set (at least two hours). Once the mixture is cool, it will be firm.