Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
Tangy, dairy-free and made in a blender!
If you’re craving cheesecake, but you’re looking for something light and summery, this scrumptious citrus dessert is the answer! The cheesecake has a delicious, raw coconut and macadamia crust, that pairs beautifully with a ‘no fuss’ creamy lime mousse made from coconut cream, lime, honey and gelatin. The result is a zesty fresh dessert that will leave you feeling like you’ve had a treat without consuming the dairy, carbs or processed sugar found in a traditional cheesecake.
Macadamia, lime & coconut cheesecake is best enjoyed with fresh summer berries, extra coconut yogurt or cultured cream.
INGREDIENTS
Base 1 cup of macadamia nuts 1 cup shredded coconut 3 Medjool dates, deseeded and chopped 40 grams of coconut oil (approx. 1 heaped tablespoon) Pinch salt Zest of 1 lime
Coconut lime mousse 1 ¾ cups of homemade coconut yogurt or canned coconut cream (not the coconut water) Zest of 1 lime Juice of 2 limes (1/3 cup) 1/3 cup raw honey ¾ cup water or coconut water from the can or homemade yogurt. 1 tablespoon of premium gelatin powder Lime zest to decorate Fresh raspberries or mixed berries to serve (optional)
METHOD
Base 1. Grease the bottom and sides of a 20 cm round spring-form cake tin with coconut oil. 2. Place all the base ingredients into the Vibe Blender and pulse 5 or 6 times until the mixture becomes a fine, but grainy, sticky crumble. 3. Poor the nut mixture into the prepared tin and press down and smooth with the back of a spoon. 4. Transfer to the fridge to chill and set while making the coconut lime mousse.
Coconut lime mousse 5. In a small saucepan combine the gelatin powder and water/coconut water. Stir to combine and then set aside for 5 minutes to swell. 6. Place the saucepan of gelatin over a low flame on the stove top to dissolve. This should take less 30 seconds as it needs only a low temperature to liquefy. Do not overheat or boil it. Remove from the heat as soon as is has dissolved and set aside to cool slightly.
7. Add the coconut cream or coconut yogurt, honey, lime zest and juice into the Vibe blender jug and then pour in the gelatin mixture. Blend on ‘smoothie’ mode for 20 seconds. 8. Take the base out of the fridge 9. Pour the coconut lime mixture onto the base layer and then transfer back to the fridge for 2 hours to chill and set. 10. When the tart has set, run a sharp knife around the edge of the tin before releasing the sides of the spring-form tin. 11. Decorate with lime zest.
If you’re craving cheesecake, but you’re looking for something light and summery, this scrumptious citrus dessert is the answer! The cheesecake has a delicious, raw coconut and macadamia crust, that pairs beautifully with a ‘no fuss’ creamy lime mousse made from coconut cream, lime, honey and gelatin. The result is a zesty fresh dessert that will leave you feeling like you’ve had a treat without consuming the dairy, carbs or processed sugar found in a traditional cheesecake.
Macadamia, lime & coconut cheesecake is best enjoyed with fresh summer berries, extra coconut yogurt or cultured cream.
INGREDIENTS
Base 1 cup of macadamia nuts 1 cup shredded coconut 3 Medjool dates, deseeded and chopped 40 grams of coconut oil (approx. 1 heaped tablespoon) Pinch salt Zest of 1 lime
Coconut lime mousse 1 ¾ cups of homemade coconut yogurt or canned coconut cream (not the coconut water) Zest of 1 lime Juice of 2 limes (1/3 cup) 1/3 cup raw honey ¾ cup water or coconut water from the can or homemade yogurt. 1 tablespoon of premium gelatin powder Lime zest to decorate Fresh raspberries or mixed berries to serve (optional)
METHOD
Base 1. Grease the bottom and sides of a 20 cm round spring-form cake tin with coconut oil. 2. Place all the base ingredients into the Vibe Blender and pulse 5 or 6 times until the mixture becomes a fine, but grainy, sticky crumble. 3. Poor the nut mixture into the prepared tin and press down and smooth with the back of a spoon. 4. Transfer to the fridge to chill and set while making the coconut lime mousse.
Coconut lime mousse 5. In a small saucepan combine the gelatin powder and water/coconut water. Stir to combine and then set aside for 5 minutes to swell. 6. Place the saucepan of gelatin over a low flame on the stove top to dissolve. This should take less 30 seconds as it needs only a low temperature to liquefy. Do not overheat or boil it. Remove from the heat as soon as is has dissolved and set aside to cool slightly.
7. Add the coconut cream or coconut yogurt, honey, lime zest and juice into the Vibe blender jug and then pour in the gelatin mixture. Blend on ‘smoothie’ mode for 20 seconds. 8. Take the base out of the fridge 9. Pour the coconut lime mixture onto the base layer and then transfer back to the fridge for 2 hours to chill and set. 10. When the tart has set, run a sharp knife around the edge of the tin before releasing the sides of the spring-form tin. 11. Decorate with lime zest.
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