Whether you like sweet and chocolatey or tart and savory, the one thing you can all agree on is that you like your desserts! Finding the right vegan and gluten free desserts can be tricky, they both have a bad reputation for overcompensating with loads of sugar or hidden ingredients, but not this dessert. This vegan “cheesecake” is sweetened with coconut nectar and dates and is made with simple ingredients and a secret ingredient – Kite Hill Vegan “Cream Cheese”.
Vegan Lime “Cheese”cake
1 ½ cups pecans (could also use almond or walnuts)
½ cup pistachios
10 medjool dates, soaked in water, peeled and de-pitted
1 T. vanilla bean powder (could also use 1 tsp. alcohol free vanilla)
2 T. coconut oil
Pinch of sea salt
2 cups cashews, soaked minimum 4-6 hours in warm water
1 container Kite Hill Vegan“Cream” Cheese
½ cup fresh juiced lime & zest of 2 limes
1 cup SO Delicious Culinary Coconut Milk (original, not lite)
1 tsp. alcohol free vanilla
1/3 cup Coconut Secret Coconut Nectar
1 cup crushed pistachios (optional)
Line a square cake tin with parchment paper.
In food processor, add the pecans and pistachios, start food processor, then add the dates, vanilla, coconut oil, and sea salt. Blend until the consistency of dough.
Scoop this nut “dough” onto your cake tin and firmly press down with your fingers to create a crust about ½ inch thick. Once evenly pressed, place in freezer.
Add filling ingredients to a high power blender (you may want to make in batches, depending on the quality/power of your blender. Blend until creamy then remove the crust base from freezer and pour this filling over it, smooth with a knife and sprinkle the top with additional crushed pistachios (optional) and lime zest. Place back into freezer until firm (approx. 2-3 hours)
Take out of freezer and cut into squares. Top with your garnish and enjoy!!
Can store in fridge or freezer. This will get very soft if not kept cold, so keep frozen or chilled until about 30 minutes prior to serving.