Coconut Ice Cream Cheese Cake With Lime And Avocado Recipe

Name: Coconut Ice Cream Cheese Cake With Lime And Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The thin first layer; 3/4 cup dates (stone-free), soaked for a few minutes in hot water to soften (then remove soaking water thoroughly); 1 cup mixed nuts, e.g. hazel nuts, brazil nuts and almonds; 2 tablespoons non dairy milk, e.g. almond or soy; The thick creamy second layer; 1 cup cashew nuts, soaked in water for minimum two hours, or do a quick soak in hot water for 10/20 minutes (as long as possible); 1 cup coconut oil, melted; 1/2 cup agave; 1 lime, juice and pulp; 1 perfectly ripe, medium sized avocado; 1/2 cup shredded coconut, more to garnish; 2-3 cups fresh strawberries, to garnish

Servings: persons

The thin first layer
3/4 cup dates (stone-free), soaked for a few minutes in hot water to soften (then remove soaking water thoroughly)
1 cup mixed nuts, e.g. hazel nuts, brazil nuts and almonds
2 tablespoons non dairy milk, e.g. almond or soy
The thick creamy second layer
1 cup cashew nuts, soaked in water for minimum two hours, or do a quick soak in hot water for 10/20 minutes (as long as possible)
1 cup coconut oil, melted
1/2 cup agave
1 lime, juice and pulp
1 perfectly ripe, medium sized avocado
1/2 cup shredded coconut, more to garnish
2-3 cups fresh strawberries, to garnish

1
First of all, make sure to soak the cashew nuts for the second layer and the dates for the first layer.
2
Then make the first layer; place the mixed nuts in the blender and run until you have grainy nut flour. Add the soaked dates (not the soaking water), and soy/almond milk and blend for another few minutes. You might need to stop the blender once or twice and scrape down the sides. When you have a fully blended sticky dough, remove it and press it out in a spring form pan (or whatever cake tin you have at home). Place in the freezer while making the second layer.
3
Melt the coconut oil on low heat in a pot and remove the soaking water from the cashew nuts. Place both in a blender together with the agave, the lime juice/pulp and the avocado. Blend on full speed for a few minutes until you have a completely smooth cream. Then remove from the blender, and add the shredded coconut. Give it a good stir before pouring it into the cake tin to cover the first layer. Spread it out as evenly as possible before putting it back in the freezer for at least a couple of hours.
4
Before serving, garnish with the fresh strawberries (whole or sliced) and a little more shredded coconut.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: The thin first layer, 3/4 cup dates (stone-free), soaked for a few minutes in hot water to soften (then remove soaking water thoroughly), 1 cup mixed nuts, e.g. hazel nuts, brazil nuts and almonds, 2 tablespoons non dairy milk, e.g. almond or soy, and more.

Yes, Coconut Ice Cream Cheese Cake With Lime And Avocado falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Coconut Ice Cream Cheese Cake With Lime And Avocado

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