08 May Recipe of the Week : Avocado Lime Cheesecake (No added Sugar)
I was skeptical about this when I started making it – I just wasn’t sure about Avocado in a desert. I’ll let you decide…….
Serving – 12 Slices
- 125g Pecan Nuts
- 45g desiccated coconut
- 45g coconut oil
- 70g cacao nibs
- 185g pitted dates
- 160g coconut oil
- 3 limes, finely grated zest only, including some for garnishing
- 150g lime juice
- 500-550g ripe avocados – flesh only
- 100g honey
Preheat oven to 150* C. Grease and line a springform cake tin
Line a separate baking tray with baking paper. Sprinkle pecan nuts and desiccated coconut on the baking tray evenly and bake for 8 mins at 150*C until lightly toasted.
Melt coconut oil in saucepan. Place cacao nibs, dates, pecan nuts, desiccated coconut and coconut oil into food processor and mix until finely chopped for your biscuit base. Transfer mixture to prepared cake tin and with the back of a spoon press down firmly. Place into fridge while you make the topping.
Add all ingredients; lime zest, avocados, honey, lime juice and coconut oil into processor and mix together until smooth.
Transfer mixture to cake tin and level surface with the back of a spoon. Cover with cling film and chill in fridge for 2 hours or overnight.
Before serving decorate with lime zest and then DIG IN.
If I”m honest I didn”t think I would love this but I can honestly say I surprised myself. The sharpness of the lime and sweetness of the honey takes away from the avocado. Although it takes a couple of hours in total a very easy recipe for the most shy chefs!!!
.Love Georgie xx