SERVES: 10-12 PREP: 20 MINUTES
COOKS IN: 10-15 MINS + 4-5 HOURS TO SET IN THE FRIDGE
Avocados and coconuts are guilt-free and they lend a rich, creamy texture that mimics dairy – in this case cream cheese!
At WaHiki we love avocados and our coconut ice cream in smoothies, ice-creams, chocolate mousse and ‘cheese’ cakes, like this one. The filling is light and ‘moussey’, with a rich creamy flavour, that goes so well with a scoop of our WaHiki ice cream. This recipe is dairy-free and gluten-free.
ground almonds 140g
desiccated coconut ¾ cup
medjool dates (pitted) 8 large
salt good pinch
coconut oil 5 tablespoons melted or soft
firm ripe avocados flesh from 5 medium (remove any rotten bits)
lime juice 1 cup (freshly squeezed or pre-squeezed from a packet)
limes finely grated zest of 1-2
salt good pinch
120 ml tub of WaHiki coconut ice cream
vanilla essence or extract 2 teaspoons
pure maple syrup 1 cup (or 3/4 cup caster sugar)
mint leaves 1 handful, chopped (optional)
gelatine powder 2 tablespoons
cold water 2 tablespoons
boiling water 3 tablespoons
fresh fruit and a scoop of WaHiki icecream
Preheat oven to 160 degC/320 Fahrenheit.
Place all base ingredients in a food processor and blitz until well combined and crumbly. The mixture should hold together well when pinched together.
Lightly grease and line the base and sides of a 20cm round spring-form cake tin with baking-paper and tip in the base mixture. Press mixture down firmly and evenly with the back of a spoon. Bake for 10-15 minutes until lightly browned, then set aside to cool completely in the fridge.
To make the filling, place all the ingredients, except the gelatine and water, in a food processor and blend until the mixture is smooth. Taste the mixture and add more maple syrup, lime juice or zest or vanilla to your taste buds if necessary.
Mix gelatine powder with cold water and leave to swell for a few minutes. Add boiling water and mix well to completely dissolve the gelatine (make sure there are no little lumps!). Add dissolved gelatine mixture to the food processor and blend with avocado mixture until very smooth and well incorporated.
Remove cake tin from fridge and pour filling over the base. Cover with a plate or clingfilm, and return to the fridge to set for at least 4-5 hours or overnight.
To serve, carefully run a knife between the tin and the cake to loosen, then push the base of the tin up and carefully transfer cheesecake to a plate. Garnish with raspberries And WaHiki ice cream. Will keep in the fridge for a couple of days, or can be frozen (covered well in plastic wrap) for weeks.