A light crust topped with a velvety, vanilla and lime inspired sweet, tofu filling.
Ingredients
- ½ cup raw cashews
For the Crust
- 1 cup Medjool dates (pitted)
- ⅓ cup sunflower seeds
- ⅓ cup pumpkin seeds
- ⅓ cup almonds
- 2 tablespoons organic coconut oil (melted)
For the Filling
- 17½ ounces soft tofu (drained)
- ⅓ cup freshly squeezed lime juice
- ¼ cup maple syrup
- 1 teaspoon vanilla essence
- ½ cup organic coconut oil (melted)
How to Make It
- First, soak the raw cashews for a minimum of 4 hours and drain. For the Crust
- Put all 5 crust ingredients in a food processor and pulse until a small crumb consistency is achieved.
- Using clean hands and the back of a tablespoon spoon press the crust mixture evenly into an (8”) pie tin with a removable base.
- Transfer the pie tin to the refrigerator or freezer for 2-3 hours to firm. For the Filling
- Put all the filling ingredients apart from the coconut oil into a food blender and blitz until silky.
- Next, while the blender is still running add the coconut oil. The mixture should be pourable yet creamy.
- Pour the filling into the prepared crust and using a spatula evenly spread. Work very quickly to avoid the filling setting too quickly.
- Place the cheesecake into the refrigerator overnight. Serve chilled.