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This mini-cheesecakes are creamy, zesty, simple to put together and really delicious. Are they satisfying all requirements for success? These mini ‘cheesecakes’ will soon become your best recipe!

coconut-lime-cheesecakes

BASE

  • ½ cup macadamia or almonds
  • 2 tbsp coconut oil
  • ½ cup Medjool dates
  • 2 tbsp shredded coconut

METHOD

  • Place all ingredients in a blender mix well until you get fine and combined mixture.
  • Divide the base into 6 mini molds (line molds with baking paper or use silicone molds)
  • Press them evenly. Put them in freezer while you prepare the filling.

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FILLING

  • 2 cups raw cashews, soaked overnight
  • juice and zest of 1 lime
  • 1 cup coconut cream
  • ¼ cup maple syrup
  • 1 tsp Food Matters Superfood Greens

METHOD

  • Place all the ingredients in a blender mix well until you get smooth, silky texture.
  • Take the molds out of freezer and pour this mixture over them, evenly.
  • Then leave them again in the freezer for at least 3 hours.
  • Get the cheesecakes out of the freezer 10-15 minutes before serving.
  • You can put some fresh lime and crushed nuts on top of them for better taste.

Source: theheartysoul.com

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timeforhealthyfoodDietRecipes
This mini-cheesecakes are creamy, zesty, simple to put together and really delicious. Are they satisfying all requirements for success? These mini ‘cheesecakes’ will soon become your best recipe! BASE ½ cup macadamia or almonds 2 tbsp coconut oil ½ cup Medjool dates 2 tbsp shredded coconut METHOD Place all ingredients in a blender mix well until...