• 1 Cup hazelnut meal (can use almond if you prefer)
  • 1/2 Cup Coconut
  • 2 tablespoons of cacao
  • 1/2 cup jt’s coconut oil
  • 1/3 cup rice malt syrup (or sweetener of choice)
  • 1 Pinch Himalayan Sea Salt

Mint & Lime Filling:

  • 2 cups soaked cashews (soaked for at least 2 hours)
  • 1/2 cup of mint leaves
  • 10 drops of peppermint essential oil
  • 1/2 cup jt’s coconut oil
  • 1/2 cup maple syrup
  • 1/3 cup jt’s coconut water
  • 1/3 cup of coconut cream
  • 2 tablespoons of lime juice
  • Finger limes for decoration if available

Mint Lime Cheesecakes in chocolate shells

This lovely recipe is dairy free, gluten free and refined sugar free and makes a delicious treat to enjoy any time of day.

For the base: Combine all ingredients in a bowl and mix until mixture crumbles together- grab some between your fingers and if it sticks together it is ready to press into tart mould tins (you can use 4 small tart cases as we have done or one large one). Place into the freezer to set while you prepare the filling.

For the filling: Place all ingredients in a food processor and blend on high until mixture is smooth and creamy (no lumps). Spoon into tart cases and smooth over with the back of a spoon. Top with lime beads from the finger limes if available or small slices of lime. Set in freezer for at least an hour. You can thaw before serving if preferred. Enjoy! X