Craving a taste of the exotic? Indulge in these vibrant Raw Pistachio, Coconut, and Lime Cheesecakes, perfectly vegan and gluten-free for all to enjoy.

For the Base:

• 1 cup Medjool dates
• 1/2 cup desiccated coconut
• 1/2 cup almonds
• 1/2 cup pistachios
• 3 tablespoons coconut oil
• 1/2 teaspoon cinnamon
• A pinch of salt

For the Filling:

• Two cups of cashews, rehydrated by sitting submerged in water for a minimum of eight hours.
• 1/4 cup coconut oil
• 1 cup coconut cream
• 1 1/2 cups desiccated coconut
• 2 limes, juiced
• One grated rind of a lemon.
• 1 teaspoon vanilla
• 1/4 cup maple syrup or brown rice syrup (note: omit for grain-free version)

For Garnish:

• Crushed pistachios
• Lime
• Grated lime rind