This Raw Pistachio Lime Cheesecake is packed with yummy & zesty flavors. A blend of citrusy sweet lime flavor, salty & crunchy pistachio, and creamy coconut will make it almost impossible to not get a second serving ;)

Not only are pistachios incredibly tasty & fun to eat, they’re also a great source of healthy fats, protein, fiber, and antioxidants. Loaded with nutrients such as Vitamin B6 and potassium, pistachios are low in calories yet high in fiber, helping to promote a healthy gut which eventually contributes to radiant, healthy skin!

For the Base:

1 cup Medjool dates

1/2 cup dried coconut

1/2 cup almonds

1/2 cup pistachios

3 tablespoons coconut oil

1/2 teaspoon cinnamon

A pinch of salt

For the Filling:

2 cups cashews, soaked overnight in water

1/4 cup coconut oil

1 cup coconut cream

1 1/2 cups dried coconut

2 limes, juiced

1 grated lemon zest

1 teaspoon vanilla

1/4 cup maple syrup or brown rice syrup (do not use this if making the recipe grain-free)

For Garnish:

Crushed pistachios

Lime

Grated lime zest

1. Line your square cake pan with baking paper and set aside.
2. Blend all base ingredients, scoop out into baking tray, press down with your fingers, then place in the freezer.
3. Blend all filling ingredients until creamy, pour onto base, smooth over with the back of a spoon and place in freezer for at least 4 hours or overnight.
4. Remove from freezer and cut into squares. Top with your garnish, slice, and serve.