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Raw Vanilla Lucuma Lime Cheesecake

Raw Vanilla Lucuma Cheesecake1
Chef:In My Bowl

ABOUT THE CHEF

Alexandra Dawson is a Washington, DC based wellness warrior, nutritionist, and avid plant eater. With a background in neuropsychology, nutrition, and dietetics, Alexandra writes a lifestyle and recipe website InMyBowl.com advocating plant based nutrition, healthful and positive living, and #GoddessVibes. You can also find her on her beautifully impassioned Instagram @TallulahAlexandra.

This Raw Vanilla Lucuma Lime Cheesecake blends raw pecans, cashews, shredded coconut and dates with our Epic Protein : Vanilla Lucuma for a fiber-rich, protein-enhanced and delicious vegan dessert that is easy-to-make and serves up to 8 people. Enjoy!

INGREDIENTS

  • 1 scoop (16g) Epic Protein : Vanilla Lucuma
  • 1 cup raw pecans, soaked overnight then drained
  • 12 medjool dates, pits removed
  • 1 tablespoons raw shredded coconut
  • ½ teaspoon Himalayan sea salt
  • 1 ½ cups raw cashews, soaked overnight then drained
  • juice of 2 limes (about ¼ cup)
  • ¼ cup coconut oil, liquid at room temperature
  • ¼ cup pure maple syrup
  • 1 teaspoons vanilla extract
  • zest of 1 lime
DIRECTIONS
  1. In a food processor, pulse soaked pecans, dates, and sea salt as well as the Epic Protein : Vanilla Lucuma until the pecans are thoroughly crushed and the mixture holds together (use an S blade with your processor for this recipe!).
  2. Transfer to a parchment lined pie pan and smooth out evenly.
  3. Clean the food processor before adding the soaked cashews, ¼ cup coconut oil, 4 tablespoons maple syrup, and 1 teaspoon vanilla extract and blending until very smooth (think nut butter consistency).
  4. Pour over crust, smooth out evenly.
  5. Top with lime zest then transfer pie to freezer to harden (about 1 hour).
  6. Enjoy!

NOTES

Nutritional Information [per serving = 1/8 cake]
390 Calories, 27g Fat, 37g Carbohydrates, 4g Fiber, 27g Sugar, 7g Protein


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