Triathlon Australia

Hot! Nicky’s Nibbles – Key Lime & Coconut Cheesecake


(Raw, Vegan AND Gluten-Free)




For the crust:

1 cup raw almonds

1 cup raw walnuts

2tsp coconut sugar

1tsp pink Himalayan sea salt (or any sea salt)

2tbsp Shredded coconut flakes (unsweetened)

2tbsp 100% maple syrup (or honey or agave)

1 cup pitted medjool dates, chopped


For the Filling:

1 can coconut milk (refrigerated overnight, full fat)

1 cup raw cashews (soaked in water for at least 1-2hours or preferably overnight)

2tbsp shredded coconut flakes

2tbsp coconut sugar

2tbsp raw unrefined coconut oil

1tbsp lime zest

Freshly squeezed lime from 3 large limes




For the Crust:

1. Line cupcake pan with 12 cupcake liners

2. In a processor, combine almonds & walnuts until finely grated.

3. Add in coconut sugar, sea salt & coconut flakes. Process until fully mixed.

4. Add dates & maple syrup & process till well mixed & sticky.

5. Spoon out crust into cupcake liners & place in freezer while preparing the filling.


For the Filling:

1. Open can of coconut milk. It should have separated into 2 parts. You want to spoon out the top white part that looks like Cool Whip & place in processor. (You don’t need the coconut water left over so you can use it in a smoothie or something.

2. Drain & rinse off the cashews that have been soaking, place in processor.

3. Add coconut flakes, coconut sugar, coconut oil, lime zest & lime juice.

4. Blend until smooth & creamy.

5. Remove cupcake pan from freezer & pour filling on top of crust.

6. Put back in freezer for 2-3hours until firm.

7. Remove for about 5mins to thaw slightly. Enjoy!


Leave a Reply