Bright green lime cheesecake

Ingredients for 1 servings:

• 150 g desiccated coconut
• 100 g almonds
• 200 g dates
• 30 g water
• 30 g coconut oil
• 250 g cashew nuts
• 1 avocado(s)
• 1 banana(s)
• 6 limes
• 220 g coconut oil
• 250 g water
• 150 g agave syrup
• 2 g Spirulina microalgae, optional for coloring

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 50 minutes

vegan, lactose-free, gluten-free, raw food

Finely shred the desiccated coconut in a food processor and place it in a bowl. Then coarsely chop the almonds (or finer if desired) and add them to the bowl. Finely puree the dates (chopped beforehand if necessary) with water and coconut oil (in a food processor or with an immersion blender), add to the bowl, and then knead all ingredients like shortcrust pastry until a smooth dough forms. Spread the dough evenly into a prepared springform pan (approx. 26 cm) and press down firmly. For the topping, finely grate the lime zest and then juice all the limes. Peel and roughly chop the banana and avocado. Place them in a blender with all the other ingredients and blend until smooth. Spread the cream over the cake base, gently shake until smooth, and then decorate artistically as desired, e.g., with fresh berries or candied nuts. Cover and refrigerate overnight – done! Makes approximately 16 cakes. You can find the video for the recipe here: https://www.youtube.com/watch?v=Qh1g5jUXrjM