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Coconut Lime Cheese Cake (Raw)

Photo credit: Shraddha Saraogi


For the Crust

  • 1 cup raw almonds
  • ½ cup shredded unsweetened coconut (desiccated coconut)
  • ½ cup dates, pitted
  • ½ tsp vanilla extract
  • ⅛ tsp unrefined salt

For the Filling

  • 1 cup coconut/cashew/ almond milk
  • 2 cups raw cashew nuts, soaked for 3-4 hours in double the quantity of water, drained and rinsed
  • ½ cup date paste
  • ⅔ cup fresh lime juice
  • ⅛ tsp unrefined salt
  • 2 tsp vanilla extract
  • ¼ cup coconut butter

For the Garnish

  • 1 tbsp shredded coconut (desiccated coconut)
  • 1 tsp lime zest
  • 1 lime, sliced (optional)


To prepare the crust, in a food processor pulse the almonds and coconut together into a fine flour. Add the dates, vanilla extract and salt. Pulse again a few times, until the mixture begins to clump together. Transfer to a parchment lined 9″ springform pan, spread out evenly and press down firmly. Place in the refrigerator to set, while you prepare the filing.
In a blender, place all the filling ingredients and blend until smooth.
Pour the filling into the prepared crust and refrigerate for at least 2 hours before serving. Garnish with shredded coconut, lime zest and lime slices (if using).

Serves 8

Storage/Shelf Life

In the refrigerator for 2-3 days.


This recipe uses many nuts. Please keep your nut limit in mind if you are working on disease reversal. 


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