Dairy Free Lime and Pistachio “Cheesecake”

This slice of creamy heaven has all the wonderful textures a typical “cheesecake” has to offer but without the dairy.

Don’t let the prep time fool you, this dairy-free lime and pistachio “cheesecake” is quite simple to make. With no baking required and just a bit of blitzing and blending, this will be a recipe you will keep making again and again. With no sugar, dairy or gluten, this treat will not only satisfy many a sweet tooth but will help keep you feeling you're very best.

Serves: approx. 12

Ingredients you will need to make the crust

½         cup                  Dates, pitted

½         cup                  Dried apricots

¼         cup                  Goji berries

1          cup                  Walnuts

¼         cup                  Pistachios

1          tbsp                 Coconut oil

Ingredients to make the filling:

1 1/2    cup                  Cashews, soaked for 2 hours in a bowl of water

½         cup                  Raw pistachios, (shelled) soaked for 2 hours in a bowl of water with cashews

14        oz                    Coconut cream, (chilled in fridge for at least 24 hours)

1/3       cup                  Coconut oil, melted

1/4       cup                  Lime juice, freshly squeezed

1          tbsp                 Lime peel, finely grated

1/2       cup                  Monk fruit sweetener

*You will need to use a chilled glass mixing bowl; ensure you place one in the fridge before you start preparing the recipe.

Directions

1. Add all the crust ingredients to a food processor with a metal blade. Mix on high speed until it forms a slightly “chunky” dough. Dough should be quite sticky.
2. Line a slice tray with non-stick paper and press the dough (in a compact manner) into the base of the pan in an even layer. Either use the back of a spoon, rubber spatula or even your fingers will do. Smooth the top as best you can.
3. Drain the cashews and pistachios (discarding the water) and add to the food processor. Process on high speed for approximately 1 minute, or until smooth.
4. Scrape the nut paste out into a chilled glass mixing bowl.
5. Remove the coconut cream from the fridge and open. Scoop out the thick, solid part of the coconut cream and add to bowl.
6. Add all remaining filling ingredients to the bowl and mix using an electric mixer on high speed for approximately 2 minutes or until well combined and slightly fluffy.
7. Pour the filling mixture over the prepared crust, smooth out with back of spoon or rubber spatula.
8. Cover the slice tray with plastic wrap and place in the fridge for 4 – 6 hours, or overnight.
9. When ready to serve cut the cheesecake slice into squares and garnish each square with a thin slice of fresh lime, some crushed pistachios and a sprinkle of fresh lime zest.

Serve immediately

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