CELEBRATION | AVOCADO LIME CHEESECAKE

Aloha people! After spending couple weeks of polishing my portfolio here and there, hunting for new opportunities every day, I've landed myself in a new work environment. Now that June is finally here, I'm relishing the fact that my next career milestone will bring me closer to food, photography and videography, yay! 🙌🏻  This calls for a celebration🎉

So how can we call it a celebration without any cake? Hmm...actually baking is a real challenge to me. According to my brief baking history, it's either I make it or burn it like a tough cardboard paper. To avoid any mishaps, I've decided to play safe and went ahead with a no-bake Avocado Lime Cheesecake. This is a recipe Teresa has shared with me last year in Scotland. I vividly remembered the first bite of this cake she made, and with all zest and zeal, the first thing I said was, "Can you give me the recipe?" 

This simple avocado lime cheesecake is purely prepared with fresh fruits and nuts. It will not stay in the refrigerator for more than 24 hours once you serve it to avocado/coconut lovers!

Note: There's no cheese in the cake. It's the texture that resembles a typical cheesecake!

Also, here are the 3 reasons why I absolutely love the cake:

1. I'm a huge fan of avocado and coconut! These two tropical fruits are no strangers to anyone, and having two distinctive flavours blend together, I'm surprised they harmonise well. It's a tangy dessert for a summer pool party or an indoor potluck if you want to stay away from the scorching heat with your friends and family.

2. Guilt-free cake? Yes! High-fat cake? Double yes! Healthy nuts and fruits that contain fat has been labelled as "Superfoods" today. Our bodies need a sufficient amount of fat each day, and we should reduce our intake in sugars, refined carbohydrates and processed foods. High-fat ingredients such as avocados, almonds, dark chocolate and coconut oil are all present in this cake. They are high in fibre, fatty-acids and associate to many health benefits. A slice of this cake can suppress our appetite and potentially reduce our calorie intake, resulting a boost in our metabolism per day. 

3. I call this a smoothie cake. All you need is a blender to mix the ingredients for the filling. Easy peasy!

Ingredients (serves 12 slices)

(For the base)

  • 100g almonds (or walnuts)
  • 35g desiccated coconut
  • 185g pitted dates (around 13 dates)
  • 70g 85% dark chocolate bar
  • 3 tablespoons coconut oil melted and at room temperature

(For the filling)

  • 4 avocados
  • 90ml lime juice (around 11/2 limes)
  • 1 teaspoon lime zest (avoid the bitter white part)
  • 175g set honey
  • 150ml coconut oil, melted and at room temperature

For the toppings (optional)

  • Berries
  • Crushed nuts of your choice
  • Desiccated coconut

Kitchen Equipment

  • Measuring cup
  • 12 inch round deep cake tin
  • Toaster/Oven
  • Food Processor
  • Juice blender
  • Spoon
  • Ceramic plate (to cover the top of the cake tin)
  • Kitchen scale
  • Aluminium foil

Cooking

  • Preheat the oven to fan 150°C. Lay aluminium foil sheet on the baking tray. Toast almonds and desiccated coconut on aluminium foil sheet in the oven for 7-8 minutes. Check and toss them until evenly golden.
  • Remove seeds from dates, and break the chocolate bar in small chunks. Transfer the almonds and coconut to a food processor and add the rest of the base ingredients. Blend until the mixture is crumbly and sticky, where it holds together when pinched.
  •  Transfer the base to the cake tin. Press it down firmly using the back of a spoon. Ensure the base has covered the inner edges of the cake tin evenly. Refrigerate it while you prepare the filling. 
  • Slice avocado into small chunks. Place all of the ingredients for the filling into the juice blender. Blend until the mixture is completely silky like a smoothie. Check for taste and add more lime juice for a more citrus-y taste or sweeten it with more honey.
  • Remove cake tin from the refrigerator and pour the filling over the base. Cover the tin, using the back of a plate, and return it to the refrigerator for a couple of hours, or if possible overnight. Make sure it is set and firm.
  • To serve, run a knife around the inner edges of the cake tin gingerly, and push the base up from the bottom. Transfer to a plate and add your favorite toppings. Serve immediately.

Enjoy!Xx