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Raw Avocado Lime Cheesecake
Prep 15 minutes
Total 3 hours 15 minutes
Makes 1 20cm/8" cake

Equipment

  • 1 cake tin/spring form 20cm / 8" (or smaller)
  • 1 food processor/high-speed blender

Ingredients
 

For the Crust

  • 230g / 1 ¼ cups Medjool dates pitted, about 12 dates
  • 160g / 2 cups desiccated/shredded coconut
  • zest of 1 lime ideally organic!
  • 1 pinch of salt

For the filling

  • 280g / 2 cups cashews soaked in water for at least 2h
  • 1 avocado about 130g without seed
  • 100ml / ⅓ cup + 1 tbsp maple syrup to taste
  • 80ml / ⅓ cup lime juice about 3-4 limes
  • zest of 1 lime ideally organic!
  • 1 teaspoon vanilla
  • 1 pinch of salt

Instructions
 

  • Line a round spring form (mine is 20cm/8”) with baking paper on the bottom for easier removal.
    Add the dates, coconut, lime zest and salt to a food processor or blender that is designed to process these kinds of ingredients! Process until it comes together in a ball or until it simply sticks together. Press the base into the bottom of the prepared spring form and spread evenly.
  • Add all the ingredients for the filling to a high-speed blender or food porcessor and blend until smooth and creamy. Pour the filling into the spring form, over the crust. Spread with a spatula.
  • Put the cheesecake into the freezer for approximately 2-3 hours to set. Ideally, leave it in there overnight.
    Defrost the cake for a couple of minutes before trying to remove the ring of the spring form. It should come off easily. Wait about 20 minutes before slicing.

Notes

Soaking cashews: place cashews in a bowl and cover with plenty of water. Add about 1 teaspoon of salt and mix. Soak for 2 hours or overnight. If you're short on time, you can soak them in hot water for 20 minutes (but I don't recommend doing this).