Raw Layer “Lime” Cheesecake

By Gemalli Austin, DrPH, RD
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Crust

Ingredients

Carob Layer

Ingredients

Lemon/Avocado Filling

Ingredients

Topping

Ingredients

Instructions

Crust: 

  1. Put in the food processor the pecans, coconuts shredded and salt process until the mixture is crumbly.
  2. Add lemon juice and maple syrup.
  3. It should hold together when pinched.
  4. Place crust in springform cake pan

Carob Layer: 

  1. Using a double boiler pot to melt the carob chips.
  2. Blend Coconut Cream with melted Carob Chocolate
  3. Pour the carob layer over the crust.
  4. Freeze for at least 4 hours or more.

Lemon/Avocado Filling: 

  1. Blend the soaked cashews, avocados, lemon juice, lemon zest, maple syrup, coconut oil in a blender or food processor.
  2. Pour filling over the frozen carob layer.
  3. Chill in the refrigerator for at least 4 hours or more.

Topping: 

  1. Decorate your raw cheesecake with raspberries or any other berry or fruit.
  2. Add the zest of 2 lemons and enjoy!