Half-Baked Key Lime “Cheesecake”
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
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
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.