Raw Pistachio, Coconut, and Lime Cheesecakes

These raw cheesecake squares are simple to make but contain a delightfully complex
flavor. The lime is citrusy sweet, the pistachio is salty, and the coconut adds a nice tropical flair. Enjoy these straight out of the freezer for an icy treat or allow them to soften a bit for a creamy dessert. Either way, they're delicious!

RAW PISTACHIO, COCONUT, AND LIME CHEESECAKES [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE BASE:

• 1 cup Medjool dates
• 1/2 cup desiccated 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 desiccated coconut
• 2 limes, juiced
• 1 grated rind of a lemon
• 1 teaspoon vanilla
• 1/4 cup maple syrup or brown rice syrup (do not use this if making the recipe grain-free)

FOR GARNISH:

• Crushed pistachios
• Lime
• Grated lime rind

PREPARATION

1. Line your square cake pan with baking paper and set aside.
2. Blend all base ingredients, scoop out into baking tray, press down with your fingers, then place in the freezer.
3. 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.
4. Remove from freezer and cut into squares. Top with your garnish, slice, and serve.

http://www.onegreenplanet.org/vegan-recipe/raw-pistachio-coconut-and-lime-cheesecakes/