There are so many variations of this gluten free guilt free vegan ‘cheesecake’ doing the rounds online and you really have to mess around with it until you find a recipe that works for you. Especially with the base!
When I first made the lime pie cheese cake from a cookbook by Deliciously Ella, I found it quiet sweet and it wasn’t really what I wanted it to be so I played around with it. And came back to basics. I like savoury! Savoury over sweet anytime. So my base I chose walnut and hazelnut as my core nuts and I didn’t add in coconut butter. I also absolutely love how well avocado and cucumber go together so this I had to try with my own version of the recipe!
I omit certain original ingredients and altered it slightly but massive kudos to Ella for opening my lime cheesecake eyes!
1 large avocado
Coconut palm sugar
4 medjool dates
1/2 cup of walnuts
1/2 cup of hazelnuts
Natural organic coconut oil
1 1/2 lime
1 tablespoon of Agave syrup
Raspberry and strawberry
Firstly put the nuts in a processor and whizz them up. Then add the medjool dates with a trickle of agave syrup, a sprinkle of coconut palm sugar and a drizzle of coconut oil. Mix.
It should come out a smooth crumbly texture and yet maintain a sticky consistency. Empty into a small glass dish or serving dish.
Clean the food processor.
Add the avocado and the juice of 1 lime. Blend until it becomes and lush creamy dense cheesecake filling.
Spread on top of the base.
Add some lime zest.
Shave two long pieces of cucumber.
Add fresh summer strawberries and blackberries in a side bowl with a sprinkle of coconut palm sugar on top and serve up! It is delicious! Raw food at its more flavoursome and in season!