With the weather being so warm at the moment, baking is something of a torture. So I’ve been experimenting with raw desserts that only need chilling and have the added benefit of being ridiculously healthy.
I recently made this lime ‘cheesecake’, which is not only amazingly tasty, but also vegan, gluten free, raw and free from refined sugar.You can make the base using 175g of any nuts, whizzed up in a food processor until fine, and 70g of dates, whizzed up with the fine nuts until the consistency is sticky enough to hold together. Press into a lined tin, either one big one or several small ones – I used one big paper cake liner (approx 23cm) placed inside a tin. Pop it in the fridge for an hour while you make the topping.
The ‘cheesecake’ topping is just cashew nuts (90g, soaked for 2 hours), an avocado, coconut oil (80ml melted) and agave nectar (80ml), plus the juice and zest of one lime. Again, whizz it all up in a food processor (I didn’t even bother cleaning mine out after making the base!). Add 150ml more liquid (could be more lime or lemon juice, or water – I used a mix) and whizz again. Pour over the base.
Then just chill (the cheesecake and you!) for about 3 hours. Or speed things up by putting it in the freezer for an hour. While I waited, I enjoyed licking the many spoons I’d used! It tasted so good, I knew I was onto a winner.
Oh, I almost forgot: hold back some of your lime zest to sprinkle on top of the finished cheesecake as decoration. Pretty!