MAKE ME: Lime Avocado Cheesecake
We’re mixing it up on the blog this week as we’re preparing to head to Portugal on our 5 day retreat.
This recipe has been created by Natural Chef Ceri Jones from Natural Kitchen Adventures who will be catering for us throughout our stay in Olhao, Portugal this month.
This is a raw dessert made from luscious avocado and coconut oil which will be featured on the menu on our retreat. It requires no cooking, just a food processor, blender, freezer, and some ripe avocados! It's gluten free, dairy free and vegan too.
We hope you enjoy making this at home.
To find out more about Ceri and her incredible food head to Natural Kitchen Adventures.
90g ground almonds
3 tbs coconut sugar or rapadura
60g coconut oil
100g coconut oil
75g brown rice syrup
2 Tbs maple syrup (to taste)
2-3 limes, juiced
2 large avocados (approx 300g avocado flesh)
First prepare your 8 inch cake tin, by lining it with clingfilm. This will make it easier to remove once set.
Next make your base. Using your food processor grind your pistachios to the consistency of ground almonds, then combine the ground pistachios with the almonds in a bowl. Add the sugar and melted coconut oil to the bowl and stir well (don't be tempted to do this all in a food processor as the mixture will be too wet as the nuts release too much oil if ground for a long time - I know from experience!). Now press the mixture into the base of the tin, ensuring as even and level as possible. Place in the freezer to set for at least 20-30 minutes.
Next move to your topping (I use my froothie, to make this but you can use an immersion blender in a jug). Place your liquids in the bottom of your blender jug - coconut oil, syrup and lime juice, then drop in your avocado flesh. Blend on high speed until smooth and no traces of avocado chunks. You will need to prod around with your tamper stick and possibly scrape down the sides. Taste and adjust lime or sweetener as necessary. Be careful when adding too much lime the mixture doesn't split. Add a little at a time and then re-blend.
Take the base out of the freezer and pour the avocado mix over the base, smoothing over with a spatula or back of your spoon. Return to the freezer to set for at least 2 hours. If you freeze for much longer then you will need to make sure you bring the cheesecake to room temperature before serving or it will be too firm.
Serve with sliced kiwi fruit, and a blend of chopped pistachio, desiccated coconut and lime zest.
You can sub the brown rice syrup for a 100% maple syrup dessert or alternatively use honey. Each sweetener tastes different so make sure to adjust quantities to your tastes.