Avocado Lime Cheesecake
Use the crust from the original recipe or choose any of your liking (this time I used a date nut crust).
Press into a multiple mini cheesecake pans or into a 6” or 8” springform pan (all depends how thick you want it).
1/3 cup almonds
1/4 cup shredded coconut
2 dates, pitted
1/2 - 1 teaspoon water
1 teaspoon melted coconut oil
Grind the almonds in a food processor.
Add the coconut, dates, and water and grind into a dough.
Add the coconut oil last. Grind again into a mixture that will hold together when pressed in your hand.
Press into the bottom of mini or 6” spring form pan (crust will be thin in a 6” - you can double the recipe if you want it thicker) and set aside.)
2 medium/large avocados
6 tablespoons coconut nectar
1/2 cup lime juice
1 teaspoon pure vanilla
6 drops stevia
5 tablespoons melted coconut oil
4 tablespoons melted coconut butter
lime zest, to taste
Blend the avocados, agave, lime, vanilla, and stevia until smooth and creamy.
Add the oil, butter, and some zest. Blend to incorporate. Add more zest if needed.
Pour over the crust.
Allow to firm in the fridge for at least 8 hours.