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Raw Avocado & Lime Cheesecake

Yields6 ServingsPrep Time3 hrs 20 mins

This raw avocado and lime cheesecake is not only divine – it’s also healthy! Perfect for gluten-free eaters. Serve your love a slice of heaven this Valentine’s Day.

Raw Avocado & Lime Cheesecake Recipe

For the filling:
 3 large avocado scooped
 1 can coconut cream
 1/4 cup creamed honey
 1/3 cup lime juice
 1 tbsp Lime zest, grated
 1/3 cup Black Chia Seeds
For the base:
 1/2 cup Pistachio Kernels
 1/2 cup pecans
 1 cup Ground Almonds
 1 tbsp Hemp Hearts
 5 Medjool Dates, pitted
 4 tbsp Extra Virgin Coconut Oil
 1/2 tsp salt
To garnish
 Edible flowers
 lime zest
1

Line a springform cake pan with baking paper and grease with coconut oil.

2

In a blender, blend the base ingredients together until they come together in a sticky dough. Pour into the cake pan and press down to create an even base.

3

Add all filling ingredients to the cleaned blender and blend until smooth. Add more honey or lime juice, to your liking. Pour over the cheesecake base and smooth with a spatula.

4

Pop in the freezer for at least 3 hours, or until set. When ready to serve defrost for 10 minutes first then slice and serve with your favorite garnish.

5

Note: This cheesecake stores best in the freezer and will keep for up to 2 weeks.

Nutrition Facts

Servings 0