Free from refined sugar, flour, vegetable oils and dairy, this incredibly creamy and indulgent cheesecake will leave you wondering how anything this tasty can be so nutritious.
A blend of toasted pecan nuts, cacao nibs and coconut forms a wonderfully nutty, chocolaty base that’s good enough to eat on its own, while the whipped lime-flavoured filling is sweetened with dates, honey and stevia to create a zesty, decadent mousse.
Try making these into little squares to serve as individual desserts, or spoon the avocado lime mixture into small glasses, crumble over the base mixture and drizzle with a little melted 85% dark chocolate for a ‘deconstructed’ take on the traditional cheesecake.
FOR THE BASE
- 125g pecan nuts
- 45g desiccated coconut
- 70g cacao nibs
- 185g pitted dates
- 3 Tbsp coconut oil, melted and at room temperature
FOR THE FILLING
- 560g avocado flesh (from about 5 avocados)
- 200ml lime juice (8–10 limes)
- 1 tsp lime zest
- 190g raw honey
- 175ml coconut oil, melted and at room temperature
- A few drops of stevia to sweeten (optional)
- Preheat oven to 150°C. Line the base and sides of a springform or loose-bottomed 18cm round cake tin with baking paper.
- Toast pecan nuts and desiccated coconut on a lined baking tray and place in oven for 7–8 minutes until golden. Watch carefully to make sure it doesn’t burn.
- Transfer to a food processor and add dates, cacao nibs and coconut oil. Blend until mixture is crumbly and holds together when pinched – don’t let it go completely smooth.
- Tip base mixture into prepared tin. Press down firmly with the back of a spoon, ensuring it is neat and flat where it meets the sides of tin. Transfer to fridge while you prepare the filling.
- Place all the filling ingredients in a food processor and blend until smooth and silky. Check for taste and add more lime juice, zest or stevia according to preference (it’s best to keep it deliciously tangy).
- Remove cake tin from fridge and pour filling over the base. Cover the tin with a plate and return to the fridge for a couple of hours or overnight, if possible, to set.
- To serve, run a knife around the inner edge of the tin and carefully push the base up from the bottom. Transfer to a plate and serve immediately.