Tuesday, May 23, 2017


This recipe is simple, elegant, and so easy to prepare. Make the crust (2 ingredients), blend all other ingredients in a high speed blender or food processor, and done!


1 cup raw almonds
4 tablespoons (1/4 cup) melted coconut oil
1 cup raw cashews soaked in very hot water; then drained.
1 can full fat coconut milk (well shaken)
1/2 cup melted coconut oil
2 droppers-full of liquid stevia
4 limes, juiced and zested. This should yield approximately ⅓  to ½ cup of juice.


Line a JUMBO muffin tin with 6 jumbo cupcake liners and set aside. NOTE: It is best to DOUBLE the cupcake liners as this is a wet batter before it chills.
Place the almonds and melted coconut in a food processor and blend until the mixture is crumbly and sticks together when pinched between your fingers.
Place 2-3 tablespoons of this almond mixture in each lined muffin cup and press down to form a mini “crust.”
Place the muffin tin in the freezer for 15-20 minutes while you prepare the filling.
In a high speed blender or in a food processor add the drained cashews, coconut milk, stevia, lime juice, melted coconut oil and most of the lime zest.  Reserve some lime zest for garnishing the top of the mini cheesecakes.
Puree the mixture until smooth. Taste the mixture for tartness and adjust stevia if necessary. (Limes can be tricky.)  Pour the mixture into a measuring cup to make the next step easier.
Remove the muffin tin from the freezer when the crusts have hardened a bit and pour the filling mixture over the crusts.  Top with lime zest and chill in the refrigerator for approximately  4 to 6 hours to harden.  
Keep chilled until ready to serve.