I AM OBSESSED WITH AVOCADOS BECAUSE THEY ARE HEALTHY AND I ACTUALLY LIKE THE TASTE. I THINK THEY ADD SUBSTANCE TO FOOD WHETHER EATEN ALONG CHOPPED UP WITH A LITTLE BLUE CHEESE DRESSING, IN A SALAD, IN A GREEN SMOOTHIE OR A CHEESECAKE. YUM.
INGREDIENTS
Use Organic where possible
Serves 12
FOR THE BASE
125 g pecans (preferably ‘crispy’ activated)
45 g desiccated coconut
70 g cacao nibs
185 g pitted dates
3 tbsp coconut oil, melted and at room temperature
FOR THE FILLING
560 g avocado flesh (from about 5 medium-large avocados)
200 ml lime juice (roughly 8–10 limes)
1 tsp lime zest (avoid the bitter white pith)
190 g raw honey
175 ml coconut oil, melted and at room temperature
a few drops of stevia, to sweeten (optional)
DIRECTIONS
1. Preheat the oven to fan 150°C/300°F. Line the base and sides of a springform or loose-bottomed 7-inch round cake tin with baking paper.
2. Toast the pecans and desiccated coconut on a lined baking tray in the oven for 7–8 minutes, until golden.
3. Transfer the pecans and coconut to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly and holds together when pinched (don’t let it go completely smooth).
4. Tip the base mixture into the prepared tin. Press it down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the sides of tin. Transfer to the fridge while you prepare the filling.
5. Place all of the ingredients for the filling into a food processor and blend until the mixture is completely smooth and silky. Check for taste and add more lime juice, zest or sweeten with a little more honey or stevia according to preference, but it’s best to keep this deliciously tangy.
6. Remove the cake tin from the fridge and pour the filling over the base. Cover the tin, using a plate, and return it to the fridge for a couple of hours or overnight, if possible, to set.
7. To serve, run a knife around the inner edge of the tin and carefully push the base up from the bottom. Transfer to a plate and serve immediately.
I AM OBSESSED WITH AVOCADOS BECAUSE THEY ARE HEALTHY AND I ACTUALLY LIKE THE TASTE. I THINK THEY ADD SUBSTANCE TO FOOD WHETHER EATEN ALONG CHOPPED UP WITH A LITTLE BLUE CHEESE DRESSING, IN A SALAD, IN A GREEN SMOOTHIE OR A CHEESECAKE. YUM.
INGREDIENTS
Use Organic where possible
Serves 12
FOR THE BASE
125 g pecans (preferably ‘crispy’ activated)
45 g desiccated coconut
70 g cacao nibs
185 g pitted dates
3 tbsp coconut oil, melted and at room temperature
FOR THE FILLING
560 g avocado flesh (from about 5 medium-large avocados)
200 ml lime juice (roughly 8–10 limes)
1 tsp lime zest (avoid the bitter white pith)
190 g raw honey
175 ml coconut oil, melted and at room temperature
a few drops of stevia, to sweeten (optional)
DIRECTIONS
1. Preheat the oven to fan 150°C/300°F. Line the base and sides of a springform or loose-bottomed 7-inch round cake tin with baking paper.
2. Toast the pecans and desiccated coconut on a lined baking tray in the oven for 7–8 minutes, until golden.
3. Transfer the pecans and coconut to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly and holds together when pinched (don’t let it go completely smooth).
4. Tip the base mixture into the prepared tin. Press it down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the sides of tin. Transfer to the fridge while you prepare the filling.
5. Place all of the ingredients for the filling into a food processor and blend until the mixture is completely smooth and silky. Check for taste and add more lime juice, zest or sweeten with a little more honey or stevia according to preference, but it’s best to keep this deliciously tangy.
6. Remove the cake tin from the fridge and pour the filling over the base. Cover the tin, using a plate, and return it to the fridge for a couple of hours or overnight, if possible, to set.
7. To serve, run a knife around the inner edge of the tin and carefully push the base up from the bottom. Transfer to a plate and serve immediately.
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