cheesecake-avocado-limoen
Cheesecake with lime and avocado

Ingredients

Bottom:
125 g pecan nuts
45 g grated coconut
70 g cocoa beans
185 g pitted dates

Filling
5 avocados
8- 10 limes
175 ml coconut oil
1 tsp lime zest
190 g honey

This no-bake cheesecake that’s sugar-, dairy- and flour-free is delicious served straight out of the fridge.

Preparation

  • 1
    Pre-heat the oven to 150°C and grease the springform cake tin.
  • 2
    Bake the pecan nuts and the grated coconut in the oven for 7-8 minutes until brown.
  • 3
    Put the nuts and coconut in a blender and add the remaining ingredients for the bottom. Blitz until the texture is crumbly but consistent.
  • 4
    Spread out the mixture evenly on the bottom of the cake tin, flattening it slightly with the back of a spoon. Place in the refrigerator.
  • 5
    Cut the avocados in half and scoop out the flesh with a spoon.
  • 6
    Zest one or two limes. Juice the limes.
  • 7
    Put the avocado flesh, lime zest and lime juice in a blender. Add the coconut oil and honey. Blend until the texture is smooth and silky. Check the flavour, adding a little more lime juice if necessary, or add some extra sweetness with a little honey.
  • 8
    Remove the bottom from the refrigerator and pour in the mixture. Allow to set for a couple of hours in the refrigerator. Serve immediately after removing from the refrigerator.
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