avocado lime cheesecake …

At a recent CWA meeting, the president of the SACWA Adelaide Branch, Georgia, brought in limes. Her lime tree bore a lot of fruit – more fruit than what she could handle so she was giving them away at the meeting. I took some with the idea in mind of making a lime dessert (e.g a key lime tart but raw). There were many recipes to choose from. I finally settle on one.

This recipe has been adapted from Cookery Plus.

Ingredients
Crust
1 cup raw almonds
1/4 cup desiccated coconut
pinch of salt
3-4 pitted dates
1 1/2 teaspoons coconut oil
1 – 2 teaspoons granulated sugar (substituted with maple syrup)

Filling
1 large avocado
2 – 3 tablespoons maple syrup
1/2 cup cream (substituted with coconut cream)
1 1/2 tablespoons butter, melted and at room temperature (didn’t use)
3 tablespoons coconut oil
1/2 cup fresh lime juice
1 teaspoon pure vanilla extract
pinch of salt

Method
Crust
1) Process almonds into crumbs using a food processor. Empty the crumb out and make a dough using little water after you add the shredded coconut and salt to the crumb.

2) Add pitted dates and granulated sugar and blend until the crust starts to come together. (I didn’t add any sugar to the mix. I used maple syrup instead.)


3) Finally pour the coconut oil in and blend well.
4) Check if the blend is crumbly enough and then line the base and sides of 6″ spring form pan with baking-paper.
5) Press the mixture down firmly and evenly with the back of a spoon.

6) Bake for 5-8 minutes until lightly brown and set the crust aside. (I left the crust raw.)

Filling
1) Blend the avocado, add the cream and vanilla in a food processor on medium speed until smooth. (I used coconut cream.)

2) After blending once, add maple syrup and and lemon juice to the mixture and blend for a few seconds more.

3) Next, add butter, coconut oil and and the salt and beat until fluffy. (I didn’t add any butter.)
4) Pour this filling over the crust, use a spoon to even out the surface and the edges.

I doubled the recipe to make mini cheesecakes.

If you don’t have a silicone mold, a mini muffin tin can be used. Lightly grease the muffin tin. Cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.

5) Cover with clingfilm and set it aside in the fridge to chill for 3 hours or overnight.

These mini cheesecakes are creamy, tangy and refreshing. Amazing! The ingredients used are all natural and some are healthy fats – ideal. By the way, my brothers both don’t like avocado yet enjoyed these cheesecakes. Go figure!

Thank you Georgia for the limes! :)

“When life gives you limes, rearrange the letters so it says smile.” ~ Unknown

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3 responses to “avocado lime cheesecake …

  1. Looks great! I love using avocado in desserts!

  2. MMMMMMM8 Divine tart! :) Yumm!

  3. I made it & loved it so much! I topped it with a raw chocolate ganache! x

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