Avocado Lime Cheesecake
Serves 12
For the base:
4 oz pecans - swap for sunflower seeds for nut allergies
1 1/2 oz shredded coconut, unsweetened
2 1/2 oz cacao nibs
6 1/2 oz pitted dates
3 TB coconut oil, melted
For the filling:
1 1/4 lb avocado flesh (about 5 medium avocados)
3/4 cup lime juice (roughly 8-10 limes)
1 tsp lime zest
6 3/4 oz raw honey
3/4 cup coconut oil, melted
1. Preheat oven to 300 F. Line base and sides of a 7" springform round cake tin with baking paper.
2. Toast the pecans and shredded coconut on a lined baking tray in the oven for 7-8 minutes or until golden. Transfer pecans and coconut to a food processor (or blender) and add the rest of the base ingredients. Blend until the mixture is crumbly and holds together when pinched (don't let it go completely smooth). Tip the base mixture into the prepared tin, pressing down firmly. Place in the fridge while you prepare the filling.
3. Place all the ingredients for the filling in a food processor and blend until completely smooth and silky. Check for taste and add more lime juice, zest, or sweeten with a little more honey or add stevia according to preference. Remove cake tin from fridge and pour the filling over the base. Cover the tin, using a plate, and return to the fridge for a couple hours or overnight if possible, to set.
4. To serve, run a knife around the inner edge of the tin and carefully push the base up from the bottom. Transfer to a plate and serve immediately.
Note: I divided the recipe by 3 since I didn't want a full cake, so instead of using a pie plate I lined 4 jumbo muffin tins with muffin papers, flattening the base out slightly to fit, then dividing the filling evenly amoung the muffin cups.
Quick tip: "Healthy" alternatives don't mean "free calories" - avocado and coconut oil are great healthy fats, and dates and honey are amazing replacements for sugar - but this is still a calorie dense recipe, which means moderation is still a best practice here;)
