Still with all the zest, all the crunch and all the creaminess but 100% CLEAN!

Makes 10 cupcake sized cheesecakes or one small cheesecake

PRODUCE:

Base

3/4cup almonds raw

1/4 cup coconut

1tbs honey

1tsp vanilla

2tbs coconut oil

Filling

1cup cashews (soaked overnight)

1/4 cup coconut oil

1/4 cup coconut cream

1/2 cup coconut milk

2tsp lime rind

1tbsp lime juice

1tsp vanilla

2tsp honey

Optional topping- extra lime rind, coconut and raw chocolate.

METHOD:

For Base:

Line cupcake tin with 10 cupcake liners.
Blitz base ingredients in a food processor or blender until mix is crumbly and combined.
Press ingredients into cupcake liners, roughly 1 tbsp per cheesecake.
Freeze for 5 minutes.

For Filling:
Drain cashews and add to blender or food processor, blend for 20 seconds or until slightly creamy.
Add remaining filling ingredients and blend.

Evenly pour on top of base of each cheesecake, roughly 2tbsp each.
Top with optional toppings and refrigerate overnight or freeze for 1 hour.

Store in fridge.

YUM! Now don’t eat too many 😉