Makes 12 mini lime & avocado raw cheesecakes
Prep time: 15 minutes
Setting time: 4 hours
Ingredients:
Base
1 cup dates
3/4 cup walnuts
1/2 cup pecans
1 tbsp coconut oil
Pinch of salt
Filling
1 1/2 cups cashews, soaked in boiling water for an hour
2/3 cup coconut cream
2 tbsp coconut oil
½ cup maple syrup
1 lime, juiced
½ avocado
1 kiwifruit, plus sliced kiwifruit to top
1/2 cup maple syrup
Blend together all base ingredients in a food processor until a loose, sticky dough forms. Grease a 12-slot silicon muffin tin with coconut oil. Place a heaped tablespoon of base mixture into each slot and push down firmly. Put into freezer to firm up for 15 minutes.
Blend together all filling ingredients until mixture is very smooth. Once base has set, remove tin from freezer and pour filling mixture evenly into the slots. Cover and freeze for a minimum of four hours.
Once set, pop cheesecakes out of tin and serve topped with sliced kiwifruit.
