Avocado "Pea" Lime & Raspberry Cheesecake

This is a Chi Medicinal Farm gluten free specialty. It is healthy, nutritious and delicious. When your Chi is out of balance this dessert is a wonderful way of re-aligning yourself and enjoying the decadence of flavour dense, whole foods.

Avocado "Pea" Lime & Raspberry Cheesecake

1.  The Base:

On a baking tray place:

  • 50g desiccated coconut
  • 125g almonds

Roast in the oven @ 175 degrees for 5-10 mins or until golden.

In a food processor add:

  • the roasted almonds and desiccated coconut
  • 225g pitted dates
  • 100g cacao nibs or 70% dark chocolate
  • 1/4 tsp of salt
  • 3-4 TB coconut oil

Pulse to achieve the consistency of coarse bread crumbs. Pour the crumb mixture into a 18 cm spring form tin with removable base and press down until firm and even. Chill in fridge for 30 mins.

2. The Filling:

In the food processor add:

  • 500g avocado flesh
  • 100g frozen peas
  • 4 TB of coconut oil
  • 200g raw honey
  • 1/4 tsp salt
  • Juice of 4-5 fresh limes and lime zest

Blend to a smooth consistency then pour over the chilled crumb base. Smooth out the top then chill in the fridge for 3-4 hours or until set. When set remove from the spring form tin and place on serving plate.

3. Top with fresh raspberries, dark chocolate ribbons or shards, grated lime zest and a sprinkle of raw sugar (optional).

Enjoy.