The kids and I are having the BEST time together at home. We try to do a variety of activities every day and that includes cooking or baking. I am grateful that they share this passion with me and they genuinely enjoy being in the kitchen creating dishes that we can all enjoy as a family. To make our cooking more interesting and fun, we have decided to follow some recipes from people that makes some of the healthiest and yummiest food. This week, we picked Jasmine Hemsley’s Avocado Lime Cheesecake – it is always a big hit at home and when I make it for friends. Our good friend Jerome, who is an amazing cook inspired us to post this today, he’s turned vegan and is in search of yummy treats. I am pretty sure he will like the freshness of this recipe and all its goodness.
Hope you all enjoy it too.
For the base:
125g (4½oz) pecans or almonds, *soaked and dried 45g (1½oz) desiccated coconut 70g (2½oz) cacao nibs 185g (6½oz) pitted dates (approx 32) 3 tbsp coconut oil, melted and at room temperature
For the filling:
560g (1lb 2½oz) avocado flesh (from approx 5 medium-large avocados) 200ml (7fl oz) lime juice (roughly 8 to 10 limes) 175ml (6fl oz) coconut oil, melted and at room temperature 1 tsp lime zest 190g (6¾oz) honey
· Preheat the oven to 150°C/300°F/gas mark 2.
· Place the pecans and desiccated coconut on a lined baking-tray lined. Place in the oven for seven to eight minutes, until toasted.
· Transfer the pecans to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly (don’t let it go completely smooth) and holds together when pinched.
· Line the base and sides of an 18cm (7in) round cake tin with baking-paper and tip in the base mixture. Press this down firmly and evenly with the back of a spoon, ensuring it is neat and flat where it meets the tin. Transfer the tin to the fridge while you prepare the filling.
· Place all of the ingredients for the filling into the food processor and blend until the mixture is completely smooth and silky. Check for taste – add more lime juice, zest or honey according to preference, but it’s best to keep this deliciously tangy.
· Remove the cake tin from the fridge and pour the filling over the base. Cover the tin, using a plate or clingfilm, and return it to the fridge for a few hours or overnight.
· To serve, run a knife between the tin and the cake and carefully push the base up from the bottom. Transfer to a plate and serve immediately.
*We always soak and dry nuts and seeds before we use them. This removes bitter tannins and aids digestion. Dissolve ½ tsp salt per cup of nuts or seeds in enough water to cover them by an inch. Leave for at least seven hours. Drain and rinse, then spread on a large tray and put in an oven at 50°C. Leave for 12 to 24 hours, turning occasionally, until crisp. For a raw cake leave out the toasting process when making the base, and if you have a nut allergy swap the pecans for more cacao nibs and coconut.
Thank you Jasmine Hemsley for creating such lovely recipes.