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My take on cheesecake... no dairy, but still super creamy and smooth.

Serves around 8 people...

  • 100g Nutcessity Cashew Brazil & Coconut Spread
  • 250g ripe avocado flesh (around 3 medium sized avocados)
  • 200g cashew nuts
  • 1 green teabag
  • 4 vegan digestive biscuits, crumbled
  • 75g dates, chopped
  • 3 limes

How do?

First, soak the cashew nuts overnight in a big mugful of cooled green tea.

When you're ready to make your cake, drain the cashew nuts, then pulse to a sticky mixture with the biscuits & dates. Press this mixture into a 8 inch round cake tin. Put in the fridge.

For the cream, blend your avocado flesh with the lime juice & zest and the nut butter. Spread this over the cooled nutty base and put in the fridge again.

Best kept in the fridge for 3-4 hours+ before you take out ready to eat.

Fab served with some coconut yoghurt or coconut chips...


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