Tangy Delights: Raw Paleo Lime Cheesecake (Vegan)💚💚

A most wonderful summer cake. It tastes fantastic - perfectly sweet and slightly tart with fresh citrus undertones. So easy to bake and healthy!

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Raw Paleo Lime Cheesecake (Vegan)! 
This is the perfect cake for summer.
It was our neighbor Daniel's birthday and he was preparing a mind-blowing 11-course dinner. I offered to contribute by bringing a dessert. Daniel loves key lime pie, and I was looking for a recipe that his wife, who is dairy intolerant, could also eat. I couldn't find key limes, but regular limes created a delicious cake. This raw lime cheesecake was quite a success and we love that it is easy to make in advance! It tastes fantastic - perfectly sweet and slightly tart with fresh citrus undertones. And did we mention that you can indulge in it with a clear conscience? It's not only vegan but also gluten-free and refined sugar-free. 

This recipe calls for soaking the cashews overnight. If you are like me, and always forget, there's an easy work around. All you need to do is place your cashews into a pot, cover them with water, and bring them to a boil. Drain the water and let them sit for 15 minutes. 

Cheesecake Crust
- 1 cup almonds
- 1cup walnuts
- 1.5 cup dates, pitted
- Pinch of salt

Cheesecake Filling

- 1 ½ cups cashews, soaked (soak overnight or bring to a boil and let sit 15 minutes)
- 1 (14-oz) can full-fat coconut milk, chilled
- ½ cup maple syrup
- ⅓ cup coconut oil, melted
- 3 limes (plus 1 for garnish), juice only + a few slices to garnish
- 1 organic lemon plus zest
-1 tsp vanilla extract
- Pinch of salt
 

1. Make the Crust. Add the almonds, walnuts, salt and dates (cardamom) to a food processor bowl fitted with an S blade and process until you have a crumbly mass that sticks together when you press it between your fingers. Add the dates to the food processor and process until all the ingredients begin to stick together. The mixture will be tender and slightly crumbly, but it should be sticky enough to hold together when you press it between your fingers. If it's too dry, pulse it a little bit more.

2. Press the mixture into a springform pan. Transfer the crust mixture to a lightly greased 9-inch springform pan and press it firmly into an even base layer.

3. Make the filling. Add all the cheesecake filling ingredients to a high-speed blender like a vitamix and blend until completely smooth (omit the lemon zest if you couldn't buy organic lemon). Taste - if you want it a bit sweeter add some more maple syrup

4. Assemble the cake. Pour the filling on top of the crust in the springform pan and spread it evenly, smoothing out the top. 

5. Chill. Transfer the cheesecake to the freezer for at least 2 hours. If you make the cheesecake in advance then cover it with a tray (or plastic wrap) to preserve flavors.

6. Serve. Move the cheesecake to your serving plate and decorate with lime pieces. If you have had the cheesecake in the freezer for 2-6 hours, let it that for 10-15 minutes before serving. (If you have had it in the freezer overnight then let it thaw in the refrigerator for about an hour).

Enjoy!