Lime and coconut vegan cheesecake
Preparation : 30 min
Cooking : 0 min
Total time : 6 h 30 Rest : 6 h
8 people
60 g of almonds
60 g of dates
40 g of coconut
0.5 tsp of ginger
15 g of coconut oil
1 pinch of sea salt
250 g of cashew nuts
170 g of coconut cream
110 g of lime juice
75 g of agave syrup
90 g of coconut oil
1 pinch of sea salt
Associated products
RECIPE STEPS
1Soak the almonds in cold water for about 2 hours. Drain carefully on a paper towel.
- 60 g of almonds
2Put the almonds, chopped dates, coconut, ginger and sea salt in the blender bowl.
Blend using the PULSE button until you get a fairly coarse sandy mixture. Fold in 2 or 3 times if necessary for a more homogeneous result. Add the coconut oil and activate the PULSE button again with a few presses.
- 60 g of almonds
- 60 g of dates
- 40 g of coconut
- 0.5 tsp of ginger
- 15 g of coconut oil
- 1 pinch of sea salt
3Divide this cheesecake base into 6 glasses, pressing down very lightly. Chill in the refrigerator.
4Soak the cashew nuts in water for at least 2 hours. Drain the cashew nuts well on absorbent paper then pour all the ingredients into the blender's metal bowl.
Run the SMOOTHIE program.
- 250 g of cashew nuts
- 170 g of coconut cream
- 110 g of lime juice
- 75 g of agave syrup
- 90 g of coconut oil
- 1 pinch of sea salt
5Fold in if needed then blend again for 1 to 2 minutes at speed 4 until you get a very smooth and silky texture. With a spatula, gently add half of the finely grated zests to the microplane.
6Distribute this cream into the verrines. Decorate the surface with the remaining lime zest. Refrigerate for at least 6 hours, ideally 12 hours.
Tasting advice: serve very cold, possibly accompanied by a raspberry coulis.
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