Lime & Coconut Ice-cream Cake Bites
I really make a lot of raw vegan cheesecakes. The flavour combinations are endless. I had a lot of limes left over after our housewarming party and decided I needed to find a way to use them up so naturally I thought of a vegan cheesecake. I love the idea of adding acidity to coconut because I have mentioned before, I can find coconut milk too fatty and the acidity helps to cut that down for me. Having said that, I love eating coconut as often as I can. Coconut and coconut oil is such a great thing to be consuming, even thought it is loaded with mostly saturated fats. It contains medium chain fatty acids instead of the usual long chain fatty acids found in meat and dairy, which are metabolised easily and provide a great source of energy and satiety. The lauric acid helps protect against high cholesterol and also gives coconut many anti-inflammatory properties. All round coconut is great, I pity people that don’t really like coconut because its so good for you and so versatile as well.
I adapted this recipe from youtube bloggers “Hot For Food” I decided to make my little cheesecakes even smaller since I wanted to make a lot to share around with friends. They actually got eaten before I could take photos. I managed to save three of them for the blog post but only just! These little guys defrost a lot quicker than most of the other vegan cheesecakes that I make. I think the melting aspect made me think of ice cream. So I have decided to call them ice cream cake bites. (I do however live in a very warm climate so they may not defrost as quickly for you) If you want to see a video of the original recipe you can click here:
|Lime & Coconut Ice-cream Cake Bites|| |
- ½ cup pecans
- 3 medjool dates
- 2 TBSP shredded coconut (unsweetened)
- pinch salt
- ⅓ cup raw cashews (soaked for at least 3 hours)
- ½ cup coconut milk
- juice of 1 lime
- 2 TBSP maple syrup
- 1 TBSP coconut oil
- lime slices to decorate
- process all crust ingredients in a food processor until well combined and sticky.
- Press crust mixture into the bottom of mini silicone cupcake moulds. Place in fridge while you make the filling.
- Blend all filling ingredients except lime slices in a blender until smooth. Pour filing over crust and place in freezer until set. About 2 hours.
- Cut round lime slices and then cut halfway to the centre of the slices then twist the lime and place on top of your mini ice cream cakes.