Name: Lime cheesecake
Yield: 6
Cuisine: European
Ingredients: Base; 2 dates, pitted; 40 g coconut, finely grated; 50 g almonds; 35 g pistachio nuts; 30 ml (2 tbsp.) coconut oil, melted; 2,5 ml (1/2 t) cinnamon; 2,5 ml (1/2 t) salt; Filling; 300 g cashew nuts, soaked overnight in water; 90 ml coconut cream; 25 ml honey; 10 ml (2 t) vanilla extract; 90 ml coconut oil; Top layer; 250 g mascarpone; 10 ml (2 t) matcha powder (optional, as can be quite expensive); 15 ml honey

Recipe: Vickie de Beer. Image Charles Russel

Lime cheesecake

Serves: 6 Nutrition facts: 200 calories 20 grams fat

Ingredients

Base
2 dates, pitted
40 g coconut, finely grated
50 g almonds
35 g pistachio nuts
30 ml (2 tbsp.) coconut oil, melted
2,5 ml (1/2 t) cinnamon
2,5 ml (1/2 t) salt
Filling
300 g cashew nuts, soaked overnight in water
90 ml coconut cream
25 ml honey
10 ml (2 t) vanilla extract
90 ml coconut oil
Top layer
250 g mascarpone
10 ml (2 t) matcha powder (optional, as can be quite expensive)
15 ml honey

Instructions

Line 6 cake tins (10 cm) with baking paper and spray with nonstick baking spray.

Base

Mix all the ingredients in a food processor until crumbly.
Divide the mixture and press into prepared cake pans.

Top layer

Mix the mascarpone, matcha powder and honey in a big bowl.
Spoon into a piping bag with a star nozzle.
Decorate the cheesecakes. Add flowers.

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