So next to nut cheese what is the second best thing to bring to a potluck party? Dessert.
It doesn’t matter how long it took me to make a perfect platter of raw tacos – everyone would still be asking why I didn’t bring a raw cheesecake. When people invite you to a party, I say, give them what they want.
Even better, give each person a tiny, personal-sized sweet that will make them feel like you had them in mind all along.
Like this little tiny Coconut Lime Cheesecake!
I prepared these mini desserts in silicon muffin liners to make them easy to transport and plate.
Coconut Lime Cheesecake
1 cup almonds
½ cup shredded unsweetened coconut
½ cup medjool dates, pitted
½ tsp vanilla extract
pinch of sea salt
1 cup coconut, cashew or almond milk
2 cups raw cashews, soaked and drained
½ cup date paste*
? cup fresh lime juice
pinch of sea salt
2 tsp vanilla extract
½ cup coconut oil
1. In a food processor, pulse the almonds and coconut into a fine flour.
2. Add the dates, vanilla extract and salt. Pulse until the mixture begins to clump together.
3. Press firmly and evenly into a 9 inch springform pan (or 6 muffin liners). Set aside in the refrigerator.
4. In a blender combine the filling ingredients except the coconut oil and blend until smooth.
5. Add the coconut oil and pulse to emulsify.
6. Pour the filling into the prepared crust and chill for at least 2 hours. Garnish with shredded coconut.
*date paste is made by soaking dates in warm water until soft. Draining the dates and blending them in a food processor until a smooth, thick paste is created. It stores very well in the fridge.
Once again, this perfect potluck recipe can be made well ahead and stored in your freezer until the invitations roll in.
This summer I packed up a dozen mini cheesecakes for a potluck using tiny mason jars. They freeze well and satiated party goers can easily take this little treat home to enjoy later.