Avocado & Lime Cheesecake

If you're looking for luxurious, look no further! This is a sumptuous dessert and is easy to make as long as you've overcome one major hurdle: ensuring several avocados are ripe and ready to use at the same time! The following is an adaptation of a recipe by Hemsley & Hemsley (great name!), thus creating a cheesecake that is both uncooked and fully vegan.

Ingredients - The Base

½ Cup Walnuts

¼ Cup dessicated coconut

⅓ Cup cacao nibs

1 Cup pitted dates

3 tbsp melted coconut oil

Ingredients - The Filling

5 avocados

Juice of about 8 - 10 limes or between ½ and 1 Cup of bottled lime juice

½ Cup coconut blossom nectar (add more if needed)

½ Cup melted coconut oil


- Process all the base ingredients in a food processor until you have a consistency that is both sticky and a little crumbly. Transfer the mixture to a 20 x 20cm cake tin with a removable base and press down firmly with the back of a spoon to form an even base across the whole of the tin. Put it in the fridge while you attend to the filling.