Avocado Lime Cheesecake
Base
100g dates
250g Almonds
2 tbsp cacao powder
2 tbsp coconut oil or coconut butter
Filling
240g cashew nuts (soaked for at least 4 hours)
50g coconut oil or coconut butter
90g coconut cream (you can also take the cream from the top of a can of coconut milk)
8 limes, juice only
Zest of 1 lime
2 ripe avocados
6-8 tablespoons maple syrup, coconut nectar or honey
To serve
3 tablespoons pistachios, chopped
Directions
Place all the ingredients for the base in a food processor and pulse until well combined.
Press the base mixture into a lined 8 inch cake tin or use a heart tin like I did! Press well with a back of a spoon. Place the tin in the fridge to Harden for at least 2 hours or place in the freezer for 1 hour.
Place all the filling ingredients in a powerful blender. Blend until smooth and creamy. You may have to too and scrape the sides.
Pour the mixture into the tin and put back in the fridge to set for 12 hours.
