- For the filling
- 3 large avocados, scooped
- 1 can (400ml) Chantal Organics Coconut Cream
- ¼ cup honey, or to taste
- ⅓ cup lime juice, or to taste
- 1 tbsp lime zest, grated
- ⅓ cup Chantal Organics Chia Seeds
- For the base
- ½ cup pistachio kernels
- ½ cup pecans
- 1 cup almonds, lightly roasted
- 1 tbsp Chantal Organics Hemp Seeds
- 5 dates, pitted
- 4 tbsp Chantal Organics Virgin Coconut Oil
- ½ tsp salt
- To Garnish:
- Edible flowers
- Lime zest
Line a springform cake pan with baking paper and grease with coconut oil.
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.
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.
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.
This cheesecake stores best in the freezer and will keep for up to 2 weeks.
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