• Dr. Elly Jenkyns ND

Raw Lime Cheesecake

Dairy free, gluten free, egg free, sugar free utterly delicious cheesecake in a jiff.

raw lime cheesecake


Crust:

  • 2 cups raw pecans

  • 1/2 cup pitted medjool dates

  • 1/2 tsp Himalayan sea salt


Filling:

  • 2 cups raw cashews, soaked in water for at least 1 hour (or overnight)

  • 1/2 cup honey

  • 1/2 cup coconut oil

  • 1/4 cup filtered water

  • zest and juice of 1 lime


Instructions:


  1. In a blender or food processor, pulse pecans, dates, and salt.

  2. Press into the bottom of 9” pie dish.

  3. In a blender, combine soaked cashews, water, honey, coconut oil, lime zest and juice.

  4. Blend on high until smooth.

  5. Pour filling evenly over crust, cover with foil and freeze until firm, about 4 hours.

  6. Allow to thaw on the counter for 10 minutes before serving.

Enjoy!