Avo & Lime Cheesecake
Ingredients
Crust:
150g Oreo cookies, finely ground
3 tbsp coconut milk
3 tbsp coconut milk
Topping:
150g cashew nuts, soaked in water for 2-4 hours, then drained
2 small avocados, peeled and stoned
1⁄2 tsp sea salt
1 tsp vanilla paste or 1 vanilla pod, split lengthways
100ml agave nectar
Juice of 2 lemons
100ml coconut oil
Juice of 5 limes, plus the pared zest of 1 for the top (optional)
Slices of kiwi fruit, for the top (optional)
2 small avocados, peeled and stoned
1⁄2 tsp sea salt
1 tsp vanilla paste or 1 vanilla pod, split lengthways
100ml agave nectar
Juice of 2 lemons
100ml coconut oil
Juice of 5 limes, plus the pared zest of 1 for the top (optional)
Slices of kiwi fruit, for the top (optional)
Method
In a mixing bowl, combine the ground Oreos and coconut milk. Press the mixture into the bottom of the cake tin. Chill in the fridge for about 30 minutes.
Put all the ingredients except the lime zest and kiwi fruit into a powerful blender. Process until smooth. Then take the cheesecake base from the fridge and ladle in the green filling.
Decorate with curls of pared lime zest, or with overlapping layers of kiwi fruit slices, or both. Chill in the fridge for 2 hours before serving.
Put all the ingredients except the lime zest and kiwi fruit into a powerful blender. Process until smooth. Then take the cheesecake base from the fridge and ladle in the green filling.
Decorate with curls of pared lime zest, or with overlapping layers of kiwi fruit slices, or both. Chill in the fridge for 2 hours before serving.
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