VEX'S AVOCADO-LIME CHEESECAKE RECIPE MARY STEWART
(As sold in the Mystery Tea House in Preston)
Makes 6 Slices
For the base, you will need: 60 grams pecan nuts, soaked and dried, 20 grams desiccated coconut, 35 grams cacao nibs, 90 grams dates, 25 ml melted coconut oil.
For the topping, you will need: 280 grams avocado flesh (approximately 2 large avocadoes), 100 ml lime juice (approximately 2 limes), 85 ml melted coconut oil
½ teaspoon lime zest, 95 grams agave syrup.
Grease a 12 cm spring form cake tin with dairy-free margarine and line it with greaseproof paper.
Blend all of the ingredients for the base together and press well into the bottom of the cake tin, making it look as neat as possible. Place in refrigerator to chill. Do a short hula dance or another job to allow it time to set.
Next, blend the ingredients for the topping. Spoon this onto the base and smooth the top down. Place back in the refrigerator to chill for at least two hours.
Remove from the fridge five minutes before serving, remove it from the tin and slice into about 6 pieces.
This recipe has kindly been submitted by Mary Stewart, a vegan chef & professional cookery teacher based in Preston.
For more info on her work,
see click on the link below: