With Mother’s Day right around the corner, I have been in the kitchen whipping up some fun desserts and am ready to share a truly delectable and sweet treat you can make for a special lady in your life! These are made specifically for my mom, she loves anything key lime so this is right up her alley. And I have been dying to come up with a raw cheesecake recipe! These mini cheesecakes are super easy and simple to make! Baking is so comforting to me, I used to help my mom bake while growing up, and while these are raw (no baking required), we can still pretend, right?!

My mom is always down to try a new, healthier version of anything! My parents have totally changed their diet for the better and while they are not vegan (yet…!) I am happy they have taken their overall health into consideration and truly want to feel their best. Another reason I started this blog was to have my recipes readily available for family & friends to try! I think there is a slight curiosity people have when they hear you are vegan, especially with regards to what you can’t eat. But I love to remind them to think about the wonderfully vibrant and colorful foods I am adding in to benefit my body, instead of focusing on what I can’t eat anymore. When I told my parents I was going vegan, they were totally supportive and embraced my decision, which was such a relief! What was your experience like when you told your family you were going vegan?

There is something else I have been wanting to share lately! We added a new little addition to our house, a PUPPY, named Taz! His personality is so unlike the Tasmanian Devil though, he is the perfect angel with so many sweet kisses to give. I call him a wiggle worm because he is so tiny (only 4 pounds), his whole body wiggles when he wags his tail, and he is constantly wagging his tail. Cutest. Thing. Ever. About 9 months ago, we rescued a small dog named Chuy, who was found in a forest with no tags or collar, and he has stolen my heart. Chuy came into our life unexpectedly, but everyday I am beyond thankful for him. Animals add so much laughter and joy to life, I can’t imagine my life without Chuy or Taz now. (I may or may not be sobbing a little while writing this!) We nurtured Chuy back to life because he had been abused by a previous owner and now he is healthy, happy and oh so lovable. He was my first little angel to appear in my life and now I have added another. My boyfriend and I talk about opening a dog rescue someday, we are both obsessed with dogs and would rescue all of them if we could. It’s so important to rescue and save a life instead of buying an animal! There are so many pets out there that need a loving home. I added some pics of my pups below.

My boyfriend, Marty, with our first angel, Chuy!

Me with Taz, our second angel!

Chuy and Taz love to sunbathe!

And now, onto the Key Lime Coconut Cheesecake Cups! These are super simple and easy to make!

Key Lime Coconut Cheesecake Cups

Yield: 12 1x

Print Recipe

Description

Raw, Vegan

Ingredients

Scale

FOR CRUST

1 cup raw almonds
1 cup raw walnuts
2 tsp. coconut sugar
1 tsp. pink himalayan sea salt (any sea salt is fine)
2 tbsp. shredded coconut flakes (I used unsweetened)
2 tbsp. maple syrup (or honey or agave)
1 cup pitted medjool dates, chopped (about 5 dates)

FOR FILLING

1 can coconut milk (refrigerated overnight, I used full-fat)
1 cup cashews (soaked in water for at least 1–2 hours, preferably overnight)
2 tbsp. shredded coconut flakes
2 tbsp. coconut sugar
2 tbsp. raw, pure virgin coconut oil
1 tbsp. lime zest
Freshly squeezed lime juice from 2 large limes

Instructions

*You will need to refrigerate coconut milk overnight and soak cashews preferably overnight or for 1-2 hours

FOR CRUST

Line a cupcake pan with 12 cupcake liners and set aside.
In a food processor, combine almonds and walnuts. Process until finely grated.
Add in coconut sugar, sea salt, and coconut flakes. Process until fully mixed.
Add dates and maple syrup and process until well mixed and sticky. You may need to scape down the sides a few times with a spatula to make sure all ingredients are well mixed.
Spoon out crust from food processor into cupcake liners. Place in freezer while preparing the filling.

FOR FILLING

Open can of coconut milk. The milk has separated into two parts. You want to spoon out the top white part that looks like cool whip and place in blender or food processor. The coconut water left over in the can is not needed for this recipe. Use in a juice or smoothie!
Drain and rinse off cashews that have been soaking, place in blender.
Add coconut flakes, coconut sugar, coconut oil, lime zest and lime juice.
Blend until smooth and creamy.
Remove cupcake pan from freezer and pour filling on top of crust. I added extra coconut flakes and lime zest on top but thats totally optional!
Put back in freezer for 2-3 hours until firm.
Remove for about about 5 minutes to slightly thaw, not too long or they will become too soft. Enjoy!!