Raw Lime & Coconut Cheesecake + New Moon Retreat pics

Raw Lime & Coconut Cheesecake + New Moon Retreat pics

Can you BELIEVE it’s May??? Seriously, what happened?

Creamy, fresh and mouthwateringly Zingy, this Raw Lime & Coconut Cheesecake was how we rounded off our raw Saturday night at Aprils New Moon Yoga Retreat last month, and I promised I would hurry home and post the recipe. So here we are, only nearly a month later!!

For dinner we made Raw Pasta with Wild Garlic Pesto, with amazing freshly forested wild garlic gathered by one of our lovely retreat ladies. You can find the recipe for that here.  But Cheesecake always has a way of stealing the show, and this beauty made no exception to the rule.

Scroll down for some pics of our gorgeous retreat at Eden Rise. There are 4 more New Moon Retreats happening this year, if you would love to be a part of something truly, deeply nourishing do get in touch with Chelan or Emily through their website.


Raw Lime & Coconut Cheesecake



200g almonds
200g dates
3 Tbs desiccated coconut
2 Tbs raw cacao powder
1/2 tsp salt
1 Tbs cacao nibs

300g cashews (soaked for 8 hours)
Cream from 1 can of coconut milk (Biona or Essential) which has been in the fridge.
1/4 cup honey
1/4 cup brown rice syrup
1/3 cup coconut oil or coconut butter.
5 limes juice and zest


1. Measure and soak the cashews in filtered water for 8 hours or over night. This is a super important step, don’t try to skip it you will end up with something grainy and dry rather than smooth and creamy!

2. For the base, add the almonds, dates, cacao powder and salt to the food processor and process until completely combined but still a bit chucky, a disk should form when pinched between thumb and forefinger. Now add the desiccated coconut and cacao nibs and quickly process until combined, its nice to have some crunchy bits!

3. Press the base mixture firmly  into a push pan or spring bottom cake tin and place in the fridge or freezer to harden while you make the filling. If the base seems to crumbly and is not holding together, you could add more dates or a Tbs of coconut oil.

4. Drain and rinse the cashews thoroughly. Scrape out the cream from the coconut milk and leave the water. Zest and juice the limes. measure the honey and brown rice syrup and add all the ingredients to a blender, holding back half the lime zest so that you can add this slowly to taste.

5. Blend, scrape, taste, blend, scrape taste.. repeat! Add more lime zest, or more honey, or a pinch of salt until you are happy with the flavour. Once the mix is super smooth and creamy pour it over your base. place in the freezer for an hour to set firm.

6. Decorated with any left over lime zest, chopped kiwi or flowers and serve.

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April’s New Moon Yoga Retreat




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You can get in touch with Chelan and Emily through their website or facebook pages.


Wishing you an inspired rest of your week,
Ruth xo



  1. Welcome back, babe!!!
    I am absolutely making this for my family this weekend!!! I made one of your cheesecakes a few months ago and it was DIVINE. Thank you so much for all that you do!!! xoxoxoxo

    • Ahaha thank YOOOOU beautiful Shannon!! So happy you enjoyed it! If you like lime, this one is pretty spesh! huge hugs to you xoxxoxoxox


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