- 8 pitted medjool dates
- 1 cup raw walnuts or raw nut of choice
- 16g Pulsin' pea protein
- 1 tablespoon coconut milk
- 1/4 teaspoon salt
- 1 1/2 cups raw cashews
- 2 limes, juiced - about 1/4 cup
- 1 sachet VITL Greens
- 16g (half scoop) Pulsin' pea protein
- 1 kiwi, peeled
- 1/3 cup coconut oil
- 2/3 full-fat coconut milk - the cream from the top of the can is best!
- 1/3 cup sweetener of choice - or sweeten to taste
Optional: extra slices of kiwi, lime, edible flowers etc for garnish
- Soak cashews by pouring boiling hot water over them (enough water to immerse them) and soak for 1 hour uncovered, then drain and set aside.
- Add the dates to a food processor and blend until it forms a ball. Remove the date-ball from the blender and set aside.
- Add the nuts to the blender and process into a meal. Then add the date ball back into the blender along with the protein, coconut milk, and salt. Blend until a loose dough forms. If it's too dry, add little more coconut milk and re-process. If it's too wet, add more protein powder.
- Lightly grease a cheesecake springform pan or a muffin tin. If using a muffin tin, you can line it with strips of parchment paper.
- Place the crust in your pan or divide evenly in the muffin tin (about 1 large tablespoon per muffin slot). Flatten the crust and pack it down firmly with your fingers or the back of a spoon. Place in the freezer for about 10-20 minutes.
- Add all filling ingredients to a blender and mix until very smooth.
- Remove the crust from the freezer and place the filling on top of it. Cover with plastic wrap and freeze for about 4-6 hours until firm.
- Once set, remove from the pan or tin and decorate. The cheesecake will keep well in a freezer for up to 1-2 weeks. You can serve directly from the freezer or set out to soften for about 10 minutes before serving.