Vegan Lime and Coconut Cheesecake (Adapted from Nadia Lim)
140g ground almonds
¾ cup desiccated coconut
8 medjool dates
pinch of salt
5 Tbs coconut oil, melted
5 medium firm ripe avocados
1 cup lime juice
2 Tbs lime zest
pinch of sale
1 cup coconut cream
2 tsp vanilla
1 cup pure maple syrup
2 Tbs gelatine powder (Use agar agar powder for Vegan option)
2 Tbs cold water
3 Tbs boiling water
Lightly grease and line the base and sides of an 20cm round spring-form cake tin or a square tin with baking-paper. You want the baking paper to hang off the side as this will help to release the cheesecake later.
Place all base ingredients in a food processor and process until well combined and crumbly. The mixture should hold together well when pinched together. Tip the base mixture into your lined tin and press it down firmly with the back of a spoon. Set in the fridge while you make the filling.
To make the filling, place all the ingredients, except the gelatine and water, in a food processor and blend until the mixture is smooth. Taste the mixture and add more maple syrup or lime juice until it has reached the desired flavour.
Mix gelatine powder with cold water and leave to swell for a few minutes. Add boiling water and mix well to completely dissolve the gelatine. Add dissolved gelatine mixture to the food processor and blend with avocado mixture until very smooth and well incorporated.
Remove tin from fridge and pour the filling over the base. Cover with glad wrap, and return to the fridge to set for at least 4-5 hours or overnight. The glad wrap will stop it from browning.
When you are ready to serve, take the tin out of the fridge and using the paper over hang, pull it out of the tin. The texture will be soft, so carefully slice with a knife and serve immediately. Decorate the slice with either fresh or freeze dried berries.
Due to the avocado, the cheesecake will last 2 days in the fridge. Any longer and it will start to turn colour.