Coconut, lime and pistachio cheesecake

coconut, lime and pistachio cheesecakeá raw, vegan, dairy free, gluten free, sugar free
coconut, lime and pistachio cheesecakeá raw, vegan, dairy free, gluten free, sugar free

I’ve seen a lot of abuse directed at bloggers – turned recipe book writers over the last few weeks in the press. Some of the most successful food bloggers in our community like Deliciously Ella, Hemsley + Hemlsey, Madeleine Shaw and the like – because they are promoting a different – or ‘dangerous’ if you’re an inflammatory click bait journalist – way of eating. I haven’t seen the same abuse directed at bloggers who always bake cupcakes or cover everything in peanut butter?

I’m not healthy and I’m certainly not a ‘wellness’ addict but I’ve read these recipe books, they are some of the best written ones I’ve ever owned. Hugely informative, detailed and full of opinions – not advice. These are recipes and lifestyles that have worked for bloggers rather than writing a diet plan like atkins, 5:2 or weight watchers it’s just giving people an opinion. So… here’s my ‘healthy’ cheesecake – not it’s not healthy just because it’s vegan, dairy free, gluten free, refined sugar free etc etc – it’s just a little bit better for me than a cheesecake factory cheesecake!

  1. Line a square or rectangular cake tin with baking paper
  2. Blend together all the base ingredients in a food processor and empty into the lined tin. Using the back of a spoon compact the mixture and then place in the freezer for a few hours
  3. Mix all the filling ingredients until creamy and add to the top of the base – this will take a lot longer than you expect but have patience
  4. Top with some lime zest and leave in the freezer for 5+ hours
  5. Cut into sections and share with everyone!

You Will Need

For the Base:

  • 1/2 cup desiccated coconut
  • 1/2 cup almonds
  • 1/2 cup pistachios
  • 1 cup dates (medjool works best)
  • 3 tbsps coconut oil
  • 1/2 tsp cinnamon
  • pinch of salt

For the Filling:

  • 2 cups of cashews soaked overnight in water
  • 1/4 cup coconut oil
  • 1 cup coconut cream
  • 1.5 cups desiccated coconut
  • Juice of 2 limes
  • 1 tsps vanilla extract
  • 1/4 cup maple syrup
coconut, lime and pistachio cheesecakeá raw, vegan, dairy free, gluten free, sugar free

2 Comments

  1. June 8, 2016 / 3:26 pm

    Oh. My. God. I seriously might have to make this tomorrow, it looks absolutely gorgeous! Bonus points because I’m lactose intolerant but I frigging love cheesecake.

    Vickie | dearvictoria.co.uk

    • spokeandco@gmail.com
      June 8, 2016 / 3:29 pm

      it’s ridiculously easy to make – I would say it take a long time to blend the filling mix to a smooth consistency but it is worth it! Let me know how it goes? xx