Ingredients
12 (250g) fresh Medjool dates, pitted
125g pecans, roughly chopped
1/3 cup shredded coconut
1/3 cup coconut oil, melted and cooled
3 avocados
400ml can coconut milk
¼ cup maple syrup
2 large limes, finely grated rind (reserve some for decorating) and 1/3 cup juice
1/3 cup chia seeds
Fresh raspberries, strawberries, lime zest to serve
Method
1
Grease and line base of a 20cm round loose bottom pan with baking paper.
2
Place dates, pecans, coconut and coconut oil in a food processor and pulse until finely chopped. Transfer to prepared pan and press evenly over base of pan. Place in refrigerator.
3
Place avocado, coconut milk, maple syrup, lime rind, lime juice and chia seeds into food processor and process until a smooth mixture forms. Pour over base and spread evenly. Place in refrigerator overnight to set.
4
Remove cheesecake from pan and place on a cake stand. Decorate with fruit and lime zest to serve.
TIP
5
Cake best made day ahead with one day to set
Ingredients
12 (250g) fresh Medjool dates, pitted
125g pecans, roughly chopped
1/3 cup shredded coconut
1/3 cup coconut oil, melted and cooled
3 avocados
400ml can coconut milk
¼ cup maple syrup
2 large limes, finely grated rind (reserve some for decorating) and 1/3 cup juice
1/3 cup chia seeds
Fresh raspberries, strawberries, lime zest to serve