Lime Tart ‘Cheesecake’

Gluten, Grain, Dairy, Egg & Nut Free

INGREDIENTS

BASE

• 1 cup (120g) Sunflower Seeds (see notes)
• 2 cups (200g) pitted dates
• 2 cups (100g)  Coconut Chips (or shredded coconut)

FILLING

• 1 cup freshly squeezed lime juice
• 2 x cans full-fat Coconut Cream (270g cans) (See notes)
• 6 Tbl Maple Syrup
• 2 tsp zest from the Limes used for the juice
• 2 Tbl good quality Gelatine
• 2 tsp Natural Vanilla

METHOD

1. Place all base ingredients into a blender and blend for about 30 seconds or until the desired base consistency as been achieved (depending on your blender – I used my thermomix for 30 secs/speed 7)
2. Place mixture into a 20cm spring-form cake tin
3. Pressing mixture in firm to create the base and place in fridge while making the filling
4. Meanwhile, place all filling  ingredients into a small saucepan and sprinkle the gelatine on top and allow to sit for 5 minutes.
5. On low heat, gently stir until gelatine has dissolved (it is important to not allow to boil)
6. Remove the base from the fridge pour in the lime mixture and place in the to the freezer to set for 2 hours
7. These can be eaten straight from the freezer or can be moved to the fridge until required.
8. Add Whipped Coconut Cream and berries before serving if desired.

NOTES:

• Full-fat coconut cream needs to be used for this recipe.  I like to use the Ayam brand as it has nothing added – just 100% coconut kernels and the can is BPA free
• If nuts are not an issue in your diet, the sunflower seeds may be substituted for a nut of your choice or pumpkin seeds
• This can be made vegan by substituting the gelatine for agar agar in equal quantities
• This recipe can also be used to make approximately 8 individual tarts