Avocado Cheesecake


  1. Grease and line base of a 20cm round loose bottom pan with baking paper

  2. Place dates, pecans, coconut and coconut oil in a food processor and pulse until finely chopped. Transfer to prepared pan and press evenly over base of pan. Place in refrigerator

  3. Place avocado, coconut milk, maple syrup, lime rind, lime juice and chia seeds into food processor and process until a smooth mixture forms. Pour over base and spread evenly. Place in refrigerator overnight to set

  4. Remove cheesecake from pan and place on a cake stand.

  5. Decorate with fruit and lime zest to serve.

  • 12 (250g) fresh Medjool dates, pitted

  • 125g pecans, roughly chopped

  • 1/3 cup shredded coconut

  • 1/3 cup coconut oil, melted and cooled

  • 3 avocadoes

  • 400ml can coconut milk

  • 1/4 cup maple syrup

  • 2 large limes, finely grated rind and 1/3 cup juice

  • 1/3 cup chia seeds

  • Fresh raspberries, strawberries lime zest to serve