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This raw cheesecake has alga famous for being an important source of vitamins and minerals, proteins, so it stands out for its high nutritional value as well as the refreshing taste.⁠

Keylime Cheesecake


Base⁠
1 cup of almonds⁠
4 tablespoons desiccated coconut⁠
1 1/2 cup dates⁠


Filling⁠
3 cup cashews, soaked⁠
2 tablespoons coconut oil, melted⁠
½ cup of coconut milk⁠
½ cup fresh lime juice⁠
Zest of one lime⁠
2 tablespoons of maple syrup⁠
1/2 tsp spirulina powder⁠
💚
Instructions⁠
Soak cashews in hot water for at least 1 hours but overnight is best. Soak dates in warm water for 15 minutes and then drain the water, deseed the dates before putting them in the food processor.
Add almonds and desiccated coconut to the food processor along with the dates and pulse into a fine crumb.
Press the mixture into an 8-inch springform pan or smaller individual tins like you see in the picture. Push down firmly until it is well compacted and even. Put in the fridge to set. This can be made the day before⁠
Add soaked cashews to the food processor along with lime juice, lime zest, coconut oil, coconut milk and maple syrup and blend well until the mixture is smooth and creamy, scraping down the sides as needed.⁠
Pour mixture onto the base, spread evenly and sprinkle with lime zest⁠
Store in the freezer and take out 30 minutes before serving

Copyright 2020 Dining with the Divine. Cook in Bliss, Eat-in Bliss.