Who is stoked about summer!? I know I am!

Although I live in Florida, it’s not all sunshine & rainbows. It actually hasn’t NOT rained & stormed in like a month. Maybe more haha. Sure the temperature is hot, but the weather is just not nice to be outside in. I’m excited for the rain to die down & the sun to come out! I’m achin’ for a swim in the ocean! 🌊🌞

So, I realize some of you may be wondering where I’ve been over the last like... year! It seemed I abandoned my steemit account, but actually, I lost my password. I did what everyone SHOULDN’T do. But thankfully I found my password again and I’ve taken caution to keep it safe this time! So no worries!

I actually created a second steemit account when I lost hope with getting this one back.. and then I found the password. So I over the last couple months I’ve been over on my second account at @platedbykay posting recipes! I have developed my food blog over the last year, and am getting really into it now big time!

So, yesterday I prepared this delicious raw vegan vanilla lime cheesecake and I figured.. what better way to kick off me coming back to this account than with a cake!! This cake has a very creamy texture, due to the cashews & coconut cream’s texture! So for those of you that love creamy ice cream-cake-like-cakes, this one is for you!

So without further ado, let’s get into this recipe shall we? ☺️

RAW VEGAN VANILLA LIME CHEESECAKE

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours & 10 minutes

Yields: Three 4 serving cheesecakes!

Ingredients:

Base:

• 10 pitted medjool dates

• 1 cup almonds

• 1 tbsp maple syrup/agave nectar/sweetener of choice

For The Filling:

• 2 cups soaked cashews

• Coconut Cream from 1 can of coconut milk (refrigerate for at least 2 hours and then open can to reveal cream!)

• 1 tsp vanilla bean powder

• Juice of 1 lime + the zest

• 2 tbsp maple syrup or agave nectar/sweetener of choice

• 1 cup of plant milk (I used homemade almond milk)

Instructions:

• Let cashews soak for 20 minutes in hot water (or overnight in room temp. water) so they will soften

• Add almonds to a food processor & pulse until finely chopped but not too fine.

• Add dates, and maple syrup and pulse until well combined & sticky.

• Place a small piece of parchment paper on the bottom of 3 seperate 4in spring form cake pans, and then spread dough and press down into a even layer. Place in the freezer for 10 minutes while you make the cream filling.

• Place soaked cashews (drained) into a high speed blender, with vanilla bean powder, maple syrup, lime juice & zest, coconut cream, & plant milk and blend until entirely creamy but thick. The consistency should not be too thin! 

• Take cake pans out of the freezer and place cream evenly in all 3 pans. Giggle & tap the pan on the counter until cream is even across the top. Place back in the freezer for 2 hours, or until you want to eat it! Will stay good in freezer for at least a month!

• Once it has had time to freeze, let sit in on the counter for 15-20 minutes so it can thaw out a bit, and give you the creamy experience you’re looking for!

• ENJOY! 💚