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As I’m running a challenge on Instagram where the challenge is to remake this recipe I thought it would be easier to post it here. And you don’t have to participate to remake this 😉

 

“Raspberry & Lime Cheesecake Pie”

Base:
1 1/2 cups pecan nuts
1 cup pitted dates (I used Deglet nour)
Pinch of pink salt

First mix the dates until finely chopped, add the pecans and salt and pulse until crumbly.
Press into a square pan (20x30cm) lined with a baking sheet and put in the freezer to set.

Filling:
2 cups soaked cashews

Juice from 2 lime
Zest from 3 limes
Teaspoon of vanilla
1/2 cup coconut oil (melted)
1/3 cup Agave or sweetener of choice
Water (this is hard to say how much as it depends in the nuts. I used about 1/2 a cup)
2 cups frozen raspberries

Mix all except the raspberries in your blender, adding the water a little at a time until smooth and creamy. This might take some time, so be patient. And be careful not to overheat the filling or the blender. Pour the mixture over your base, spread evenly and cover with the raspberries. Put back in freezer while doing the cookie dough-like crumble.

Crumble:
1 cup pecans
1 cup juicy medjool dates (soak them if they’re dry)
Pinch of pink salt
1 cup raw oats (any oats will do if you cant find raw, just make sure it’s not instant ones, rolled are fine)

First mix the dates till a paste, add the nuts and salt and mix until nuts are completely chopped, take aside in a bowl and add the oats. Combine well and add more oats if it’s to sticky. It should be crumbly. Crumble over your cake and freeze for 4-5 hours. Take out 30 minutes before serving. Any leftovers you can keep in the fridge for a few days, or put back in the freezer! There’s never been any leftovers when I’ve been making this. Although I’m running a raw café so that may be the reason 😜

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