Lime and Coconut Cheesecake
crust
1/2 cup sunflower seeds
1/2 cup raw cashews
2 tbsp coconut oil
6 Medjool dates, soaked in water for 20 minutes, drained and chopped
pinch of sea salt
1 tbsp flaxseed meal
filling
2 cups raw cashews, soaked in water overnight, drained and rinsed
1 cup coconut cream
6 limes, juice and zest
1 vanilla bean, seeds scraped out
1/4 cup raw honey
1/2 cup coconut oil
1 medium ripe avocado, hass or shepherd
Finger lime, for garnish, optional
Process sunflower seeds and cashews in a food processor until it reaches a fine crumb. Add coconut oil, dates, salt and linseed. Process until mixture comes together. Press into a lined springform tin or individual moulds to an even thickness. Chill crust in refrigerator.
Place cashews and coconut cream in a blender and process until smooth. Add lime zest, juice, vanilla seeds, honey, coconut oil and avocado. Process again until smooth. If mixture is too thick you may need to add more coconut cream. It should be a smooth, pourable consistency.
Pour filling over the base, and refrigerate until set, approx. 6 hours. Garnish with finger lime.
serves 8
NOTE: Can also be frozen.