RAW Coconut Lime Cream Cakes

Omg...I cant even tell you how impressed I am by these. They are sooooo yummy, and so guilt free! Must try!

pure2raw recipe: mini coconut lime cream cakes (raw, vegan, gluten free, grain free, soy free, dairy free, egg free)

prep-time: about 5-10 minutes

makes: about 12-14 mini cheesecakes, or one large 9 inch pie.

Crust Ingredients:

1 cup almond meal (I just crushed almonds in my magic bullet)
3-4 medjool dates

Directions:

place almond meal, and dates into a food processor. and pulse till combined.

take crust mixture and spoon into your mini cheesecake pans (or one large pie pan) and press into the pan. set aside.

Filling ingredients:

2 1/3 cup cashews
1/2 cup coconut oil
1/2 cup maple syrup or agave nectar (I used half of both)
1/3 cup fresh lime juice
about 2-3 tablespoons lime zest (about 6-8 limes)
1/4 cup water
Directions:

place all cashews, maple syrup, lime juice, lime zest and water into blender. blend for a little bit. then add in your coconut oil. and continue to blend till everything is well blended and the batter is nice and smooth. adjust lime taste to your liking. add more or less zest.

spoon lime filling on top of your crust in your mini cheesecake pans. if you want more of a lime flavor, top each one with a little lime zest. then place in freezer and let set for a few hours.

remove from freezer and pop out the mini cream cakes (as we like to call them) and keep in refrigerator till ready to enjoy cold or room temperature.