Avocado Cheesecake
Ingredients:
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12 (250g) fresh Medjool dates, pitted
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125g pecans, roughly chopped
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1/3 cup shredded coconut
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1/3 cup coconut oil, melted and cooled
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3 avocadoes
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400ml can coconut milk
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1/4 cup maple syrup
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2 large limes, finely grated rind and 1/3 cup juice
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1/3 cup chia seeds
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Fresh raspberries, strawberries lime zest to serve
Directions:
- Grease and line a 20cm round pan with parchment paper.
- Place dates, pecans, coconut and coconut oil in a food processor and pulse until finely chopped. Transfer to prepared pan and press evenly over base of pan.
- Place in refrigerator.
- Place avocado, coconut milk, maple syrup, lime rind, lime juice and chia seeds into food processor and process until a smooth mixture forms.
- Pour over base and spread evenly.
- Place in refrigerator overnight to set.
- Remove cheesecake from pan and place on a cake stand. Decorate with fruit and lime zest to serve