Gluten-free Avocado & Lime Cheesecake
For the base:
• 130g pitted dates
• 80g pecan nuts
• 80g almonds
• 70g desiccated coconut
• 3 tbsp coconut oil
For the avocado filling
• 280g avocado
• 200ml lime juice
• 190g honey
• 175g coconut oil
• 6 tbsp agar agar activated in warm water
Put the kettle on and pop the dates in a heat-proof bowl. Once the water has boiled pour over enough to cover the dates and add in a couple of tea bags - we’d recommend an Earl Grey tea for a bit of extra flavour.
Whilst the dates are soaking, spread out the pecans, almonds and desiccated coconut on an oven tray, and toast at 160°C for 7- 8 mins or until lightly golden brown. Remove from the oven and leave to cool. Remove the dates from the tea and leave to drain.
Once the nuts have cooled, place all the ingredients for the base in food processor and pulse blend until the mixture is crumbly and holds together. Don’t over blend it or the mixture will be smooth!
Spoon the base mixture into a pre-lined springform loose base 9cm cake tin. Press the mix down with the back of a spoon until it’s evenly distributed and all areas are covered, then leave to chill in the fridge while you make the filling.
Place all of the ingredients for the filling into the food processor and blend until the mixture is completely smooth. Check the taste and add more honey and lime accordingly.
Tip the avocado mix into the cake tin and spread out evenly with a small palate knife until smooth. Return to the fridge and chill until set.
To serve run a small knife around the edge of the cake and tin and push the base up from the bottom. Finish with a sprinkle of some freshly toasted coconut if you wish.