125 g Pecan Nuts
45 g dessicated coconut
45 g coconut oil, plus extra for greasing
70 g coconut oil, plus extra for greasing
70 g cacao nibs
70 g pitted dates, halved
For the filling
160 g Coconut Oil
2 limes, finely grated zest only, plus extra for garnishing
150 g lime juice (aprox. 6 limes)
500 - 550 g ripe tropical avocados (approx. 5 medium), flesh only, quartered
100 g honey
Preheat oven to 150°C. Grease and line base and sides of a springform cake tin (Ø 20 cm).
Line a baking tray with baking paper. Place a bowl on mixing bowl lid and weigh in pecans and coconut. Transfer to prepared baking tray and bake for 7-8 minutes (150°C) until lightly toasted.
Place coconut oil in mixing bowl and melt 1 min 30 sec/80°C/speed 1.
Add cacao nibs, dates, reserved toasted pecans and coconut then chop 10 sec/speed 8.
Transfer mixture to prepared cake tin and press down firmly and evenly with the back of a spoon. Place in fridge to chill. Meanwhile, rinse mixing bowl and make filling.
Place coconut oil in mixing bowl and melt 1 min 30 sec - 2 min/80°C/speed 1 until completely melted.
Add lime zest, lime juice, avocados and honey then blend 10sec/speed 8.
Transfer mixture to cake tin and level surface with the back of a spoon. Cover with cling film and chill in fridge for 2 hours or overnight.
Before serving, transfer cheesecake to a serving plate and decorate with lime zest.