Avocado Lime Vegan Cheesecake
Ingredients
For the base
600 gms pitted dates
2 tbsp coconut oil
400 gms Almonds
For the filling
5 very ripe avocados
1 tbsp coconut oil
6 tbsp coconut milk
250 ml Jaggery syrup
40 ml lemon juice
Serves
3-4
What to do:
Start by making the base. Pulse the almonds in a food processor until it breaks down, then add in the dates and coconut oil until it all starts to form a ball together.
Using a spatula press the mix into a tin and leave it in the freezer for 10 minutes.
Let’s start the filling now. Scoop out the flesh of the avocados and blend it with lime juice, jaggery syrup and coconut milk until it becomes smooth and creamy.
Take your base out of the oven and pour the filling into the tin gradually. Once you have tipped in the filling, grate the zest of a lime and scatter some grated fresh coconut on top. Tap it down to even it out and pop it in the freezer for another 90 minutes and you have yourself a delicious and creamy vegan cheesecake which is definitely going to win you a lot of compliments.