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Raw kiwi and lime cheesecake with a pistachio and pecan crust

raw kiwi and lime cheesecake

This raw kiwi and lime cheesecake is guilt free treat eating at its best! Sweetened with only a small amount of natural fruit and a touch of honey, it’s free from refined sugar, grains, gluten and dairy that the devil in you will be out there polishing his angel wings!

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I just don’t believe in the necessity to use loads of sugar in cakes, and that includes natural sweetners too. A little is all you need and that goes for fruit really too. Sugar cravings can be overcome, trust me I used to be a massive fruit junkie but not any more. As I weened myself off it, I craved it less. So you can too. You just have to train your palate to adapt.

There’s only 2 dates, 1 tsp of honey (optional) and a few kiwi’s in the whole raw kiwi and lime cheesecake.  This will give you the pick you up you need but without the sugar crash. Happy days!

Serves 8

Ingredients

For the base
  • 170g of pecans
  • 50g of pistachios
  • 2 medjool dates
For the filling
  • 150g of cashews, soaked in water for 2 hours and drained
  • 2 avocados, peeled and stoned
  • 1 tsp of vanilla powder or 1 vanilla pod
  • 1tsp of honey
  • Juice of 1/2 a lemon
  • 2 tablespoons of coconut oil
  • Juice of 3 limes, plus the zest of 1 for decoration
  • pinch of salt
  • 3-5 kiwis, for slices on the top

Method

Grease a 23 inch sandwich tin with your chosen fat (coconut oil or olive oil) to prevent sticking.

Soak the dates for about 5 minutes in warm water until they soften. In a food processor blitz the nuts until finely ground, add the dates (without the water) and then blitz again. You may need to add 1 tsp of water to help them bind but you want it thick not runny. Press the mixture to the base of the cake tin. Chill in the freezer for about 30 minutes to set.

Next put all the ingredients for the filling, except the lime zest, in a high speed blender. Process until smooth. Taste, if you need it sweeter add a touch more honey. Remove your base from the freezer and spread with your delicious avocado cream filling. Chill in the fridge for a further 2 hours to set.

Peel and slice the kiwis. Arrange in a pretty design on top of the cake and scatter with lime zest ready to serve.

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