125 g pecan nuts
45 g grated coconut
70 g cocoa beans
185 g pitted dates
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.
Pre-heat the oven to 150°C and grease the springform cake tin.
Bake the pecan nuts and the grated coconut in the oven for 7-8 minutes until brown.
Put the nuts and coconut in a blender and add the remaining ingredients for the bottom. Blitz until the texture is crumbly but consistent.
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.
Cut the avocados in half and scoop out the flesh with a spoon.
Zest one or two limes. Juice the limes.
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.
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.