Exceptionally Tangy, No-Bake, Gluten-Free Lime Mini Cheesecakes

Servings: approximately 24
Preparation Time: approximately 20–25 minutes, plus chilling time

Ingredients:

Raw Base:

• 2 cups raw cashews
• 2 cups raisins
• 1 cup shredded coconut

Fresh Lime Filling:

• 2 cups freshly squeezed lime juice
• 3 cups cream cheese, room temperature
• 2/3 cup raw honey
• 2 tablespoons fresh lime zest, optional
• 2 teaspoons gelatin

Source ingredients that you know are organic and pesticide free.

Directions:

Raw Base:

Pulse the ingredients in a food processor until the mixture sticks together; some texture should remain.

Press the mixture evenly into muffin tins and chill in the refrigerator while you make the lime filling.

Fresh Lime Filling:

On low, heat all ingredients, except gelatin, in a small pot. Once heated, whisk in the gelatin. Bring the mixture to boil, then reduce heat and allow it to simmer for a few minutes. Remove from heat.

Allow the mixture to cool a little before pouring evenly into the chilled bases. Allow to set up in the fridge for a few hours or overnight. Overnight is best.

Mini cheesecakes are best enjoyed straight from the fridge while still cold. Before serving, decorate with your favorite organic fresh fruit pieces and edible, pesticide-free flowers.

Recipe and photo by Orissa. Submit your recipes and photos here!

Gluten-Free Cinnamon Cookies

Servings: about 100 cookies
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup grass-fed butter
• 3/4 cup coconut oil
• 3/4 cup + 2 tablespoons whole cane sugar
• 6 eggs
• 2 teaspoons baking powder
• 2 2/3 cups tapioca starch
• 6 cups rice flour
• 3–4 tablespoons cinnamon powder
• handful chocolate chips
• handful raisins

Directions:

Mix butter, coconut oil, and sugar together until creamy. Add eggs to the mixture. Add dry ingredients.

Slowly add water until the mixture is wet enough to be shaped into a soft dough. Scoop the dough by the tablespoon onto a prepared baking sheet. Shape dough into cookies by hand.

Bake at 375 degrees F for 30 minutes or until golden brown.

Tiffany from Toronto won $50 for this recipe and photo! Submit your recipes and photos here!

No-Bake, Dairy and Gluten-Free, Lemon, Blueberry Cheesecake

Servings: 8–12
Preparation Time: 20–25 minutes active prep, plus soaking and wait time

Ingredients:

Gluten-Free Crust:

• 1/2 cup diced dried plums, or dates
• 1 cup walnuts
• 1/4 cup chia seeds
• 1/2 cup raw honey
• pinch salt

Filling:

• 1 1/2 cups raw cashews, soaked overnight in water then drained*
• 4 tablespoons fresh lemon juice
• zest from 1 large lemon
• 6 tablespoons Virgin Coconut Oil, melted
• 1/2 cup coconut milk**
• 1/2 cup raw honey
• 1/2 cup fresh blueberries

Optional Toppings:

• dried cranberry powder
• cocoa powder
• fresh blueberries
• shredded coconut
• edible or ornamental flowers

Directions:

Combine diced dried plums, walnuts, and chia seeds in a food processor and pulse until finely chopped. Add the honey and salt and pulse again until a paste forms.

Press the crust mixture into a 12-inch springform pan. Place the pan in the freezer while you prepare the filling.

Combine all of the filling ingredients in a blender and mix until very smooth. Pour the filling over the crust and cover with plastic wrap, then freeze for at least 4 hours or overnight.

Allow the cake to thaw at room temperature for about 10–15 minutes.

Top with dried cranberry powder, shredded coconut, cocoa powder, fresh blueberries, and edible or ornamental flowers.

Dip knife in warm water before slicing for easier serving.

Soaking Cashews:

*If you are making this cake last minute and don’t have time to wait, you may let the cashews soak in very hot water for 1 hour instead of overnight.

Homemade Coconut Milk:

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe and photograph submitted by Orissa. Submit your coconut recipes and photos here!