Coconut Lime Cake (raw)
Ingredients for crust
- 1 cup almonds
- ½ cup shredded unsweetened coconut
- ½ cup dates, pitted
- ½ tsp vanilla extract
- pinch of sea salt
Ingredients for filling
- 1 cup cashew or almond milk
- 2 cups raw cashews, soaked and drained
- ½ cup date paste
- ⅔ cup fresh lime juice
- pinch of sea salt
- 2 tsp vanilla extract
- ¼ cup coconut butter
Ingredients for garnish
- shredded coconut
- lime zest
- sliced lime (optional)
Method
In a food processor, pulse the almonds and coconut into a fine flour.
Add the dates, vanilla extract and salt. Pulse until the mixture begins to clump together.
Press firmly and evenly into a 9 inch springform pan. Set aside in the refrigerator.
In a blender combine the filling ingredients and blend until smooth.
Pour the filling into the prepared crust and chill for at least 2 hours. Garnish with shredded coconut and lime zest or lime slices.