This cake is so deliciously luscious and smooth, with a zesty burst of lime and the rich creaminess of avocado, coconut and macadamias. Not only is the cake extremely easy and quick to prepare, it’s filled with super healthy ingredients, as well as being vegan, raw, paleo, and free from refined-sugar, gluten and dairy. Enjoy!
Please note: The raw cashews in the filling need to be soaked for at least 6-8 hours in advance. You will also need a food processor and 20cm spring-form cake tin for this recipe. If you like you could use a larger (25cm) tin and double the recipe.
Raw Lime and Avocado Cheesecake
This cake is so deliciously luscious and smooth, with a zesty burst of lime and the rich creaminess of avocado, coconut and macadamias.
Ingredients
Base
- 1 1/2 Cups Macadamias Raw
- 1/2 Cup Coconut Desiccated
- 5 Dates Fresh & soft
- 1 Lime Zested
- 2 Tbsp Coconut Nectar Or rice syrup or maple syrup
- 1 Pinch Salt Unrefined
Filling
- 1 1/2 Cups Cashews Raw, soaked for 6-8 hours
- 2 Medium Avocados
- 3 Limes Juiced (1/2 cup)
- 1 Lime Zested
- 1/2 Cup Coconut Cream
- 1/2 Cup Coconut Nectar Or rice syrup or maple syrup
- 2 Tbsp Coconut Oil Melted
- 1 Tsp Vanilla Powder or extract
- 1 Pinch Salt Unrefined
Topping
- 1 Lime Zested to decorate
- 1 Lime Sliced to decorate
Instructions
- To make the base pulse all of the ingredients in a food processor until they are the consistency of wet sand. Press this mixture evenly and firmly into a 20cm spring-form cake tin, and then place in the freezer while you make the filling.
- Drain and rinse the cashews, and then place them in the food processor along with all of the other filling ingredients. Blend until the mixture is smooth and creamy, scraping down the sides regularly. Be patient as this may take a few minutes.
- Pour the filling on top of the base, cover the tin, and return it to the freezer to set overnight, or for at least 5 hours.
- Remove the cake from the freezer to soften a little about 10 minutes before you wish to eat it. Decorate with lime slices and zest and serve in small slices as it is quite rich. Any leftover cake will keep if stored in the freezer for up to 3 weeks.
