Mini Coconut & Lime 'Cheesecakes'

Zesty, simple and easy to make ! 

BASE

• 1/2 cup macadamia nuts or almonds
• 1/2 cup Medjool dates
• 2 tbsp coconut oil
• 2 tbsp shredded  coconut (sugar-free)

METHOD

1. Place all the ingredients into a food processor and blitz until fine and combined. 
2. Divide the base between 6 mini moulds (line molds with baking paper or use silicone molds or use little weck jars).
3. Press down evenly. Place in freezer to set while you make the filling.

FILLING

• 2 cups raw cashews, soaked overnight
• 1 cup coconut cream
• 1/4 cup maple syrup or raw unprocessed honey
• Juice and zest of one lime or lemon
• 1 tsp superfood greens from foodmatters or another mild good tasting one. (optional) 

METHOD

1. Place all the ingredients into the food processor and process until you have a smooth, silky texture. 
2. Take the bases out of the freezer and pour mixture over bases, evenly.
3. Let the cheesecakes set in the freezer for at least 3 hours.
4. Keep cheesecakes in the freezer until 10-15minutes prior to serving.
5. Top with some fresh lime and crushed nuts.

Recipe adapted :  foodmatters TV