@panaceas_pantry, food bloggers, coconut cheesecake, raw dessert recipe, vegan, vegan cheesecake, vegan recipes

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

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If these coconut cheesecakes don’t tantilise you taste buds, then we don’t know what will! Raw, vegan and equal parts delicious, this recipe was provided to SHESAID by the dessert masterminds over at Instagram account: @panaceas_pantry.

“This was a cheesecake combination that just had to happen, since lime and coconut would have to be my favourite food combination ever­,” said Jade and Kath about the inspiration. “It’s fresh, creamy and tangy – and its ultra delicious.”

Be sure to share your #WholesomeTreats with @shesaid and @panaceas_pantry on Instagram!

Ingredients

Base

1 cup raw almonds

2 cups shredded coconut

Pinch himalayan sea salt

1/2 cup rice malt syrup

2 tbsp cacao

Lime layer

1 cup raw cashews, soaked for a minimum of 4 hours

1/4 cup rice malt syrup

1 small avocado

1/3 cup lemon juice + 2 tsp lemon zest

1­2 tsp wheatgrass

3 lime extract drops (optional)

1/4 cup coconut cream

2 1/2 tbsp coconut oil, melted in a double boiler

Pinch himalayan sea salt

Coconut layer

1 cup cashews, soaked

1/4 cup rice malt syrup

1/2 cup coconut cream

1/2­1 tsp vanilla extract

1/4 coconut oil, melted in a double boiler

1/2 tsp spirulina

lime slice 600x600

Method

  1. For the base, pulse almonds and coconut in a high speed food processor until fine crumbs are formed. Add remaining ingredients and pulse again until uniform and slightly sticky.
  2. Press into a lined, 15cm square tin and set aside in the freezer.
  3. For the lime layer, drain and rinse soaked cashews.
  4. Combine all the ingredients (except coconut oil) in a food processor and blend until very well combined, then add melted coconut oil and repeat. Once combined pour the mixture onto the base and set aside in the freezer
  5. For the coconut layer, drain and rinse the soaked cashews.
  6. Combine all the ingredients (except coconut oil) in a food processor and blend until very well combined, then add melted coconut oil and repeat. Once combined pour the mixture onto the base and set aside in the freezer for at least 2 hours, or until very firm.
  7. Remove from freezer and using a hot, sharp knife divide into 9 squares.
  8. Allow 20-­30 minutes before serving.

Tip: Store in an air tight container for up to 5 days in the fridge or up to 2 weeks in the freezer.