This Raw Pistachio Lime Cheesecake is packed with yummy & zesty flavors. A blend of citrusy sweet lime flavor, salty & crunchy pistachio, and creamy coconut will make it almost impossible to not get a second serving ;)
Not only are pistachios incredibly tasty & fun to eat, they’re also a great source of healthy fats, protein, fiber, and antioxidants. Loaded with nutrients such as Vitamin B6 and potassium, pistachios are low in calories yet high in fiber, helping to promote a healthy gut which eventually contributes to radiant, healthy skin!
For the Base:
1 cup Medjool dates
1/2 cup dried coconut
1/2 cup almonds
1/2 cup pistachios
3 tablespoons coconut oil
1/2 teaspoon cinnamon
A pinch of salt
For the Filling:
2 cups cashews, soaked overnight in water
1/4 cup coconut oil
1 cup coconut cream
1 1/2 cups dried coconut
2 limes, juiced
1 grated lemon zest
1 teaspoon vanilla
1/4 cup maple syrup or brown rice syrup (do not use this if making the recipe grain-free)
Grated lime zest
- Line your square cake pan with baking paper and set aside.
- Blend all base ingredients, scoop out into baking tray, press down with your fingers, then place in the freezer.
- Blend all filling ingredients until creamy, pour onto base, smooth over with the back of a spoon and place in freezer for at least 4 hours or overnight.
- Remove from freezer and cut into squares. Top with your garnish, slice, and serve.