If you are crazy about sweet food like me, but don’t want all the bad stuff, this is a must try recipe!
This mini coconut lime cream cake is dairy & gluten free and doesn’t contain any refined sugars and is made out of wholefoods only! The recipe is vegan friendly and tastes like pure heaven.
Indulge without the guilt!
Ingredients: Crust 1 cup almond meal
4 dates
1 tbsp coconut oil
pinch of salt
Filling 1/3 cup of nuts (macadamia, cashes, brazil, almond or a mix)
1 ½ cup fresh coconut meat
1/3 cup fresh lime juice
2 tbsp lime zest
½ cup non-dairy mil (soy, almond, coconut)
1 tbsp honey
1 tbsp coconut oil
Directions Crust- Place almonds meal, dates, salt and coconut oil in a food processor until evenly blended.
- Spoon the mixture into a mini cheesecake tin and press to the bottom to become compact.
Filling- Place all ingredients in a blender and blend until the batter is nice and smooth. Adjust lime taste by adding more lime zest.
- Spoon batter on the crust.
- Optional you can add dairy-free chocolate, lime zest, shredded coconut or fresh fruits to top it off.
- Place in freezer for a few hours.
- Remove from freezer and take out of tin, keep in the refrigerator until you serve.
This recipe makes about 12 mini tarts or one big pie!
Your Escape Haven Bali Retreat offers a luxury wellness experience for body, mind and soul.
