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A second take on green, revisiting no-cheese cheesecake #4, Nadia Lim’s avacado, lime and coconut ‘cheese’cake…

I’ve pretty perfected my no-bake cheesecake base, adapted from this blueberry and beetroot cheesecake:

1 1/2 cups of coconut almond meal leftover from homemade almond coconut ‘milk’ production. You could make the meal directly by blending a cup each of raw almond and coconut flakes.

3/4 of a cup of dates, chopped, optional to top up to a cup with raisins

1 tablespoon of coconut oil, melted to a liquid

A pinch of salt

Next:

Put the meal in the food processor and blend, slowly adding the dates until the mix turns a deeper brown as the oils mix with the meal.

Add the coconut oil and salt and blend.

Pour the base mix into a prepared (I use a baking paper base) springform baking pan.

The topping is dead easy. You’ll need:

5 medium firm ripe avocados

1 cup of lime juice (I use the bottled stuff as the limes up here are poor dry things with hardly any juice

a pinch of salt

1 cup of coconut cream (I skimped as I only had a 150ml can)

2 teaspoons of vanilla essence

1/2 a cup of maple syrup

1/4 cup of vanilla sugar (I have this big jar of it that I Hardly use because it’s , like, y’know, sugar)

2 tablespoons of gelatin (actually used closed to 1 1/2 as the box wasn’t quite as full it it made out)

2 tablespoons of cold water

3 tablespoons of boiling water

Then:

Place all the ingredients, except the gelatin and water, in the food processor and blend until the mixture is smooth.

Mix the gelatin powder with cold water and leave it to swell for a few minutes. Add the boiling water and mix well to completely dissolve the gelatin (make sure there are no little lumps!).

Add the dissolved gelatin mixture to the food processor and blend with the avocado mixture until it’s all very smooth.

Without too much mussing around, pour the topping mix into the springform pan and spread into an even layer. If you muss around too much, the topping will strat to set in the food processor.

Place the pan in the fridge for a couple of hours until ready to serve.

Nadia Lim recommends a berry coulis to go withe ‘cheese’cake. I made one by blending a mix of strawberries (tis the season), blueberries, blackberries and raspberries. I’m not particularly sold on this as it is a tart topping on an already quite tart ‘cheese’cake – I think cream, whipped or straight, and vanilla ice cream make for a better accompaniment for this…

This is a very simple and very fast ‘cheese’cake to knock up. Depending on the availability of avocados, it may be a bit pricey…not tested but the original recipe says it can be frozen so there is scope to knock a few up when ‘cados are cheaper and freeze them til later in the year…