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3 • hours • & • 40 • minutes
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1 • cake
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Not too hard!

Raw Avocado & Lime Cheesecake

5/5 (1)


  • For the filling
  • tick3 large avocados, scooped (we love NZ Avocado)
  • tick1 can (400ml) Chantal Organics Coconut Cream
  • tick¼ cup Chantal Organics Creamed Honey, or to taste
  • tick⅓ cup lime juice, or to taste
  • tick1 tbsp lime zest, grated
  • tick⅓ cup Chantal Organics Chia Seeds
  • For the base
  • tick½ cup pistachio kernels (we love Fresh Life)
  • tick½ cup pecans (we love Fresh Life)
  • tick1 cup Chantal Organics Roasted Almonds
  • tick1 tbsp Chantal Organics Hemp Hearts
  • tick5 dates, pitted (we love Fresh Life)
  • tick4 tbsp Chantal Organics Virgin Coconut Oil
  • tick½ tsp Salt
  • To Garnish:
  • tickEdible flowers
  • tickLime zest


  • Step 1.

    Line a springform cake pan with baking paper and grease with coconut oil.

  • Step 2.

    In a blender, blend the base ingredients together until they come together in a sticky dough. Pour into the cake pan and press down to create an even base.

  • Step 3.

    Add all filling ingredients to the cleaned blender and blend until smooth. Add more honey or lime juice, to your liking. Pour over the cheesecake base and smooth with a spatula.

  • Step 4.

    Pop in the freezer for at least 3 hours, or until set. When ready to serve defrost for 10 minutes first then slice and serve with your favorite garnish.

  • *Note

    This cheesecake stores best in the freezer and will keep for up to 2 weeks.

Chantal Organics Products used

Coconut Cream
Hemp Seeds
Chia Seeds
Virgin Coconut Oil

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