Raw Key Lime Cheesecake with Raspberry, Amaretto & Coconut Sauce

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Key Lime Cheesecake with Raspberry, Amaretto, Coconut Sauce

Raw Key Lime Cheesecake with Raspberry, Amaretto & Coconut Sauce

  • Servings: 4-6
  • Difficulty: easy
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I poured a small amount of sauce randomly on the plate, then placed my cheesecake pieces and spread the tops with the sauce, then sprinkled ground coconut, lime zest, and raw cocoa nibs onto the plates and cut up kiwi halves and placed them for color. The grand finale is the whipped topping on the back edge of cheesecake and randomly placed on the base of the plate. I wanted to eat the entire cheesecake in one setting!

Cheesecake Base

  • 2 cups raw soaked cashews (soak overnight then drain and keep in the fridge for up to 5 days… rinsing with filtered water every day. You want them to ferment. When they start to smell a tad sour… bingo)
  • 1/2 cup Coconut Milk (or any non-dairy milk of choice)
  • 1/2 cup Cocoa Butter, melted
  • 1/2 cup Coconut Oil, liquid form (goes solid if refrigerated)
  • 1 tsp. Vanilla Bean Paste
  • 1/2 cup Agave (add more or less to taste)
  • 1/2 tsp. Himalayan Pink Salt>
  • 5-7 Key Limes (Juice only, to taste – 5 less lime flavor, 7 strong)
  • 1 Standard Lime (zest only, you can use zest from limes above also)


Directions

  1. Blend everything except lime zest to make a smooth batter (do this by adding small amounts of the liquid and blending a little at a time until the cashews have produced the consistency of smooth pudding).
  2. Then add zest to personal taste.
  3. Pour into crust-lined-spring-form-pan and freeze overnight.

Cinnamon & Almond Crust

  • 1 cup Almonds, raw (dry)
  • 2 tsp. Cinnamon Powder, or 1 drop essential oil
  • 4 Medjool Dates (pitted)
  • 1/2 tsp. Himalayan Pink Salt
  • 1 tsp. Vanilla Bean Paste
  • 1/4 – 1/2 cup Agave (use as last ingredient just to bring to proper consistency)


Directions

  1. Combine first 5 ingredients in food processor and pulse until small granular, rice-like, consistency.
  2. Add agave to get it moist enough to form a ball. Use the feeder tube to add while machine is pulsing, stopping to check as you go. Pinch it with your fingers. If it holds you’re good to go.
  3. Press the crust into bottom and up the sides 3/4 way in a 6-inch spring-form pan.

Raspberry Amaretto & Coconut Sauce

  • 3/4 cup frozen Raspberries
  • 1/4-1/2 cup Agave (sweeten to taste)
  • 1 tsp. Vanilla Paste
  • 1/4 cup sliced Almonds (raw)
  • 1/4 cup ground coconut flakes
  • 1/8 tsp. Himalayan Pink Salt
  • Juice of 1 whole lemon, or 2 drops essential oil
  • 1 T. Vitacherry Powder (raw, purchased from nuts.com)
  • 1/2 cup Amaretto Liqueur


Directions

  1. Blend all ingredients until perfectly smooth. I used a Nutri-Bullet for this step, but any good blender would do. Because I did not blend & drain the raspberries separately you need to blend extra long to get the seeds to a nice consistency.

Whipped Topping

  • 1 cup Cashews, soaked (raw)
  • 1/2 tsp. Himalayan Salt
  • 1/2 lemon, juiced, or 1 drop essential oil
  • 1 tsp. vanilla bean paste
  • 1/2 cup coconut milk
  • 1/2 cup coconut oil
  • Maple Syrup or Agave to sweeten to taste
  • 4 drops White Chocolate Flavoring (purchased frommedicineflower.com – buy as many flavors as you can afford. You will use them a lot!)


Directions

  1. Blend in blender until smooth as pudding, adding coconut milk in small batches and pushing nuts down with tamper until a pudding-like consistency is obtained. Then add coconut oil and sweetener.

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