Avocado Lime Cheesecake

This Tuesday is all about healthy desserts! I’m proudly introducing you to my Avocado Lime Cheesecake! Yes you heard me right, AVOCADO!! It’s healthy with no cream and cheese and it’s super smooth!

You would really appreciate this raw “cheesecake”. Crust: pecan nuts, almonds, gluten free oat flakes, shredded coconut, coconut oil and maple syrup. Filling: avocado, lime juice, vanilla extract, coconut milk and maple syrup.

A cake like this definitely ticks all the boxes: vegan, gluten free, raw and refined sugar free. Winner, or double winner you might say.

To be honest I was so skeptical about this recipe before I made it, but it tastes just like key lime pie, only creamier & better. I sweetened it with maple syrup instead of honey to make it vegan.

Believe it or not this is something different from any ordinary cake that I’ve tried so far. Absolutely delicious and I couldn’t stop even after the first bite of it.

To me raw cheesecakes are the best as they taste very good, healthy, rich and a perfect dessert! As I always say: Desserts can be healthy!

The combination of avocado and lime is pure perfection and the texture is silky smooth, refreshing and a little bit tangy. Trust me it is so addictive that I couldn’t count how many pieces I had eaten!

Avocado Lime Cheesecake

  • Servings: 1 cake
  • Difficulty: easy
  • Print

Ingredients

    • For the crust:

    • 100g pecans
    • 3 tbsp shredded coconut
    • 3 tbsp maple syrup
    • 2 tbsp coconut oil, melted
    • 60 g gluten free oat flakes
    • 100g almonds (soaked overnight)
    • *4 dates (optional)

For the filling:

  • 3 medium-large avocados (peeled)
  • 100 ml lime juice (roughly 3-5 limes)
  • 1 tsp lime zest
  • 5 tbsp maple syrup (agave)
  • 4 tbsp coconut milk (the thick part)
  • 1 tsp vanilla extract
  • Vegan alternative to gelatine (optional)

Directions

  1. Line the base and sides of a round cake tin with baking paper.
  2. Add the base ingredients into a blender. Blend until the mixture is crumbly and holds together when pinched.
  3. Pour the base mixture into the prepared tin. Press it down firmly and evenly with the back of a spoon. Put it in the fridge while you prepare the filling.
  4. Place all of the ingredients for the filling into a food processor and blend until the mixture is completely smooth and silky. Check for taste and add more lime juice, zest or sweeten with a little more maple syrup or agave according to preference.
  5. Remove the cake tin from the fridge and pour the filling over the base. Cover the tin, using a plate, and return it to the fridge for a couple of hours or overnight, if possible, to set.
  6. Transfer to a plate and serve immediately.


Don’t forget to tag me in your Booties & Smoothies recreations on Instagram #bootiesandsmoothies

 

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