Lemon & Lime Cheesecake

As promised, here is the recipe for the tangy lemon and lime cheesecake I made my husband.

Ingredients:

Crust:

1 cup pecan nuts
1 cup walnuts
1/2 cup desiccated coconut
10 dates

Filling:

2 cups cashews (soaked overnight)
Juice of: 2 lemons, 2 limes (more or less, depending on how citrusy you like it)
1/2 cup coconut oil
1/2 cup agave syrup

Method:

Blend the pecans and walnuts in a food processor till they form a fine crumb.
Add the coconut and blend for a few seconds.
Add the dates and process till sticky and beginning to form a dense mixture.

Remove from the processor and press into a tart pan. Chill in the fridge.

Foe the filling, blend the cashews, lemon, lime juice, coconut oil and agave syrup till smooth and creamy. This may take a few minutes, so keep scraping down the sides of the processor bowl as you go.

Transfer the filling to the tart base, chill for a few hours to set, and then dig in... Yum!