Lime Cheesecake

Ingredients

For the base:

• Vegetable oil, for greasing

• 2 cups (240 g) raw cashews

• 1 cup (90 g) coconut flakes

• 1/2 cup (120 g) pitted (stoned) dates

• 1/2 cup (50 g) raw cacao nibs

• A pinch of salt

For the filling:

• 1 large Hass avocado, peeled and pitted (stoned)

• 1 1/2 cups (360 g) cashews, soaked in water for at least 2 hours and drained

• 1/2 cup (120 ml/4 fl oz) melted coconut oil

• 1/4 cup (60 ml/2 fl oz) fresh lime juice

• 1/2 cup (120 ml/4 fl oz) maple syrup or agave syrup

• 1 teaspoon vanilla extract

• A pinch of sea salt

• 1 tablespoon finely grated lime zest (optional)

Vegan: The Cookbook by Jean-Christian Jury

Directions

Grease a 9-inch (23 cm) springform cake pan with vegetable oil. To make the base, using a food processor, pulse the cashews, coconut flakes, pitted dates, cacao nibs, and salt a couple of times until they are mixed and broken down. Spoon the mixture evenly over the bottom of the prepared cake pan. Press with your fingers to make a firm base. Set aside in the refrigerator.

To make the filling, using a food processor or a high-speed blender, combine all the ingredients and process until smooth and creamy. Spread the filling over the base and, using a rubber spatula, create a smooth surface.

Chill the pie in the freezer for 1 hour, then transfer to the refrigerator for 2 hours before serving.

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Adpated from Vegan: The Cookbook by Jean-Christian Jury. Copyright 2017, Phaidon. Photos by Sidney Bensimon.