Happy Wednesday, guys. We’re getting more snow today…. again! *Sigh* I don’t know about you but I’m over winter and ready for warmer weather. So, if you need us we’ll be at home dreaming of summer and this delicious Half – Baked Key Lime “Cheesecake”. A healthy, creamy (without being too sweet) alternative to traditional cheesecake. We hope you enjoy it!

Crust Ingredients

½ cup hazelnuts

6 Medjool dates, pitted and chopped

1 tbsp vegan butter, melted (can substitute for coconut oil)

½ tsp vanilla extract

1/8 tsp Pink Himalayan salt

Filling Ingredients

1 ½ cup raw cashews, soaked 3-4 hrs

½ cup unsweetened almond milk

3 tbsp coconut oil, melted

1 ½ tbsp monk fruit sweetener (can substitute for maple syrup)

6-7 key limes (1 tbsp zest + ½ cup juice)

1 tbsp nutritional yeast

1 tsp vanilla extract

¼ tsp Pink Himalayan salt

Instructions

Crust: Preheat oven to 375 degrees F. In a food processor, pulse hazelnuts until partially broken. Add dates, butter, vanilla extract and salt and process until a dough is formed. Transfer to a 7.75-inch mold and press to form an even layer. Transfer mold to preheated oven and bake for 10-12 min or until golden brown. Remove and let cool.

Filling: Rinse and drain cashews. Blend all filling ingredients on high until smooth and creamy. Pour filling over base of crust, cover and freeze for at least 3hrs. One hour before serving, remove from mold and place into the refrigerator. Garnish with fresh key lime zest, serve and enjoy.