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Avocado cheesecake

Yields8 ServingsPrep Time30 minsTotal Time30 mins

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 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
 ΒΌ 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
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

Nutrition Facts

Serving Size 8

Servings 0