Summer came early with this little treat. For St.Patty’s day I made an avocado key lime “cheesecake” with an almond crust. Its completely raw/vegan/gluten-free, but not taste free! This baby is tangy and creamy, crunchy and not-too-sweet.
Avocado Key Lime “Cheesecake” w/ Almond Crust
(makes 1 -9″ pie)
Crust:
2/3 cup raw almonds
1/4 cup shredded coconut
pinch salt
4 dates, pitted
2 teaspoon melted coconut oil
1-2 T agave nectar
1. Process almonds into crumb, add coconut and salt. process until a flour-like.
2. Add dates and coconut oil, then add agave nectar until crust starts to come together. You dont want it to completely come together in the processor or else it will be too sticky and too sweet.
Filling:
2 medium/large avocados
6 tablespoons agave nectar
1/2 cup lime juice
1 teaspoon pure vanilla (I also added a splash of almond extract)
1/3 C melted coconut oil
lime zest, to taste
1. Blend everything together until creamy and smooth.
2. Pour over crust. Freeze for a few hours (if you can wait that long).
Top w/ lime zest.
