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
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...