Key Lime Pie Cheesecake Bites

For the Crust:

1 cup of almonds
1 cup of walnuts
2 tsp. coconut sugar
Pinch of salt
2 tbsp. shredded coconut
2 tbsp. RAW Organic Acacia Flower Honey
1 cup pitted dates

For the filling:

1 can coconut milk
1 cup cashews (soak in water for 1-2 hours before)
2 tbsp. shredded coconut
2 tbsp. RAW Organic Virgin Coconut Oil
1 tbsp. lime zest

Line a cupcake pan with 12 cupcake cases and set aside.

Add almonds and walnuts to a food processor and pulse until fine.

Add coconut sugar, salt and shredded coconut. Pulse until all combined and mixed in.

Add dates and maple syrup to the mixture in the food processor and blend until you achieve a sticky mix.

Spoon the crust into the cupcake cases and place into the freezer whilst preparing the filling.

Open a can of coconut milk and spoon out the separated fat from the top of the can (we recommend placing the can in the fridge overnight to ensure the fat is fully separated from the water). Add to a food processor along with cashews (drain and rinse before adding).

Add shredded coconut, coconut sugar, coconut oil and lime zest & juice.

Blend until smooth and combined.

Remove the cupcake tray from the freezer and spoon the filling mixture on top of the crust.

Put back into the freezer for 2-3 hours to allow the topping to set. Remove about 5 minutes to allow the bites to thaw before enjoying them!