Avocado lime Cheesecake (serves 8)
45g desiccated coconut
185g pitted dates (approx 32)
3 tbsp coconut oil, melted and at room temperature
For the filling
560g avocado flesh (from approx 5 medium-large avocados)
200ml lime juice (roughly 8 to 10 limes)
175ml coconut oil, melted and at room temperature
1 tsp lime zest
Preheat the oven to 150°C
Place the pecans and desiccated coconut on a lined baking-tray lined. Place in the oven for seven to eight minutes, until toasted. Transfer the pecans to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly (don’t let it go completely smooth) and holds together when pinched.
Line the base and sides of an 18cm (7in) round cake tin with baking-paper and tip in the base mixture. Press this down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the tin. Transfer the tin to the fridge while you prepare the filling.
Place all of the ingredients for the filling into the food processor and blend until the mixture is completely smooth and silky. Check for taste – add more lime juice, zest or honey according to preference, but it’s best to keep this deliciously tangy. Remove the cake tin from the fridge and pour the filling over the base. Cover the tin, put into freezer for at least one hour (can be overnight or longer), return it to the fridge an hour before serving. Decorate with fruit, mint leaves and edible flowers