Key Lime Cheesecake

Raw, gluten free, vegan and refined sugar free
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READ THE RECIPE BELOW

cup pitted dates
cup raw almonds
cup pecans
cup soaked raw cashews (soaked overnight/at least 8 hours and then drained using a colander)
cup key lime juice
cup pure organic maple syrup
vanilla bean (scrape out the inside of a bean)
tsp vanilla extract
tsp salt
cup organic virgin coconut oil

Using a food processor, combine dates almonds and pecans and process until dough forms
Press into a spring form pan into and even layer, pressing down to create 1/4 inch thickness
Transfer to freezer while you make filling
Using a vitamix , add all filling ingredients EXCEPT coconut oil
Blend on high for 30 seconds
Turn to medium speed and gradually add coconut oil, turning speed up as you go
Blend until thick and creamy
Add filling to spring form pan
Cover and freeze for at least 6 hours
Transfer to fridge 1 hour before serving

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