Raw Lemon n Lime Cheesecake Bites

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These are the perfect summer treat (yes, I know it’s Winter here in Melbourne but I like to pretend it’s Summer). They’re tangy, creamy and chewy and they’re vegan, so everyone can enjoy them! To be honest, they don’t really taste like a cheesecake, but the idea is there. Also, when you make a raw version of a dessert, it is never going to taste the same as the real thing, but to me, it still tastes like it’s own kind of dessert. The chewy base and creamy topping replicate a regular cheesecake, but the taste is a lot more refreshing rather than indulgent. You can also use different fruits to make berry/tropical adaptions. Pop them in the freezer and eat them as a frozen treat or let them thaw out for a creamier texture!

Ingredients:

Base;

• 1/2 cup walnuts
• 6 dates
• Pinch of sea salt

Topping;

• 1 cup cashews, soaked either overnight or in boiling water for 1 hour
• 1/2 cup coconut cream
• 1/4 cup pure maple syrup or rice bran syrup
• 1/4 cup lime juice or lemon juice
• Zest of 1 lime and 1 lemon

Method:

1. Process the base ingredients in a food processor until it resembles crumbs and sticks together when pressed.
2. Spoon mixture into a mini muffin pan and press down with the back of a teaspoon (or fingers).
3. Add the cheesecake ingredients to your food processor and process until smooth (this can take up to 5-8 minutes).
4. Add to the base and smooth over with the back of a teaspoon and place into the freezer for 2 hours to set.
5. Top with either grated lime or lemon zest
6. Keep stored in the freezer in an airtight container