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1 cup rolled oats
1 cup oat flour
1/2 cup almond meal
5-6 tbsp coconut oil melted
1/2 cup almond butter
3 tbsp maple syrup
1 cup raw cashews soaked in hot water for 1 hour
2 tbsp coconut oil melted
4 tsp lime juice
1/2 cup All Good oat milk
2 tbsp vegan lime curd* see notes
Vegan lime curd* see notes
Preheat oven to 180 degrees Celsius and prepare your tin. I use a rectangular fluted tart tin.
In a bowl, add all base ingredients and mix well. I found it easier to combine everything with clean hands.
Press base mixture into your tin and cook in the oven for 10-13 minutes or until slightly golden. Let it cool.
Drain off the excess water from the cashews and add everything to a food processor.
Blend all filling ingredients until smooth, or depending on your processor, as smooth as you can get it.
Pour mixture over cooled base and dollop a few tablespoons of vegan lime curd on top. Swirl these through the cashew mixture and place cheesecake in freezer until the filling has set.
Once set, cut into pieces and serve. Feel free to serve with extra curd. Keep the cheesecake in an airtight container in the fridge
*You can find the recipe for the lime curd here