Sugar, flour and dairy-free, this lime-flavoured cheesecake (made with avocado flesh and coconut oil) is delicious straight from the fridge.
We always soak and dry nuts and seeds before we use them. This removes bitter tannins and aids digestion. Dissolve ½ tsp salt per cup of nuts or seeds in enough water to cover them by an inch. Leave for at least seven hours. Drain and rinse, then spread on a large tray and put in an oven at 50°C. Leave for 12 to 24 hours, turning occasionally, until crisp.
For a raw cake leave out the toasting process when making the base, and if you have a nut allergy swap the pecans for more cacao nibs and coconut.
We always soak and dry nuts and seeds before we use them. This removes bitter tannins and aids digestion. Dissolve ½ tsp salt per cup of nuts or seeds in enough water to cover them by an inch. Leave for at least seven hours. Drain and rinse, then spread on a large tray and put in an oven at 50°C. Leave for 12 to 24 hours, turning occasionally, until crisp.
For a raw cake leave out the toasting process when making the base, and if you have a nut allergy swap the pecans for more cacao nibs and coconut.
SERVES 12
TOTAL TIME 4 hours INGREDIENTS For the base
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METHOD
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Republished with permission from hemsleyandhemsley.com