Ingredients (diameter 18 cm) For the crust 150g almonds 50 coconut flour 200g dates 100g dried figs 2 tbs coconut oil
For the cheesecake 4 very ripe avocados 25ml lime juice 150g maple syrup 3 tbs almond milk
For the crust: put the almonds into a food processor and blend for a minute.
Now add the coconut flour, figs, dates, and coconut oil and blend until the mix is sticky.
Put the mixture into a cake tin and press it with a spatula. The crust should be 2 cm thick.
For the cheesecake: scoop the flesh out of the avocados and, without the pit, put it into a food processor. Add the lime juice, maple syrup, almond milk and blend until it is completely smooth and creamy.
Pour the mix on the crust and put the cake into the freezer for at least 2 hours.
To complete: grate some lime and/or lemon zest on top. Enjoy!