mini coconut lime cream cakes (raw, vegan, gluten free, grain free, soy free, dairy free, egg free)

A fat burning dessert that requires no baking and made from real ingredients! Mini raw dairy-free coconut lime cream cakes. Vegan gluten-free grain-free dessert recipe.



Crust Ingredients:

  • 1 cup almond meal
  • 1 tablespoon mesquite flour (omit, we did for a little more flavor)
  • 34 medjool dates (or 13 tablespoons maple syrup)

Filling ingredients:

  • 2 1/3 cup macadamia nuts or cashews, or a combo of the two nuts ( we did a combo of the two)
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1/3 cup fresh lime juice
  • about 23 tablespoons lime zest (about 68 limes)
  • 1/4 cup water


To make crust:

  1. Place almond meal, mesquite flour, and dates into a food processor. and pulse till combined.
  2. Take crust mixture and spoon into your mini cheesecake pans (or one large pie pan) and press into the pan. set aside.

To make the filling:

  1. place all macadamia nuts, maple syrup, lime juice, lime zest and water into blender.
  2. blend for a little bit. then add in your coconut oil.
  3. continue to blend till everything is well blended and the batter is nice and smooth.
  4. adjust lime taste to your liking. add more or less zest.
  5. spoon lime filling on top of your crust in your mini cheesecake pans.
  6. if you want more of a lime flavor, top each one with a little lime zest.
  7. then place in freezer and let set for a few hours.
  8. remove from freezer and pop out the mini cream cakes (as we like to call them) and keep in refrigerator till ready to enjoy cold or room temperature.