- Start by making the base. Pulse the almonds in a food processor until it breaks down, then add in the dates and coconut oil until it all starts to form a ball together.
- Using a spatula press the mix into a tin and leave it in the freezer for 10 minutes.
- Let’s start the filling now. Scoop out the flesh of the avocados and blend it with lime juice, jaggery syrup and coconut milk until it becomes smooth and creamy.
- Take your base out of the oven and pour the filling into the tin gradually. Once you have tipped in the filling, grate the zest of a lime and scatter some grated fresh coconut on top. Tap it down to even it out and pop it in the freezer for another 90 minutes and you have yourself a delicious and creamy vegan cheesecake which is definitely going to win you a lot of compliments.
Avocado Lime Vegan Cheesecake
With avocados being in season, we were sent a huge basketful by Kerehaklu Farms. After we had our fill of avocado smash on sourdough and avocado salads, we decided to try something new. This recipe is perfect for when you have people coming over- it’s the kind of dessert that leaves an impression! This no-bake cheesecake is super easy to make and packed full of healthy fats and antioxidants. You can use this recipe to make one large cheesecake using a loose-bottomed tart case or cake tin, or make individual cupcakes if you have silicon cupcake moulds.
INGREDIENTS
For the base
600 gms pitted dates
2 tbsp coconut oil
400 gms Almonds
FOR THE FILLING
5 very ripe avocados
1 tbsp coconut oil
6 tbsp coconut milk
250 ml Jaggery syrup
40 ml lemon juice
SERVES
3-4
