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Raw kiwi fruit and lime cheesecake

Nicole Avery
Nicole Avery

When you serve up this raw kiwi fruit and lime cheesecake, don’t tell them about all the goodness it contains! It is a perfect make ahead dessert that you can serve and it caters perfectly for those who are gluten free and dairy free.

Raw kiwi fruit and lime cheesecake
Raw kiwi fruit and lime cheesecake Photo: Nicole Avery

Ingredients

Base:

  • 2 cups raw almonds
  • 2 cups dates
  • 2 tbsp coconut oil, melted
  • 2 tbsp cacao powder
  • 1 tsp vanilla extract
  • ⅛ tsp Himalayan pink salt

Filling:

  • 3 cups cashews, soaked for 30-60 min and drained
  • ½ cup coconut cream
  • ⅓ cup pure maple syrup
  • 100 mls lime juice
  • 1 tsp vanilla extract
  • ¼ tsp Himalayan pink salt
  • ¾ cup coconut oil, melted
  • 3 tsp finely grated lime rind
  • 3 kiwi fruit, roughly chopped
  • 2 handfuls of baby spinach

Topping:

  • 3 kiwi fruit, sliced

 

Method

For the base:

Line a 20cm spring form with plastic wrap. Add all the base ingredients to the food processor and pulse until it forms a dough like consistency. You should be able to squeeze the dough easily to form a ball, which stays together well.

Press the mixture into the lined spring form pan and press down firmly with your hands. This is the base of your cheesecake. It can stay in the freezer until the filling is ready.

Raw kiwi fruit and lime cheesecake
Raw kiwi fruit and lime cheesecake Photo: Nicole Avery

For the filling:

Add the cashews to the processor (no need to wash bowl or blade if you have just made the base) and process until they are of a fine consistency.

Add the coconut cream, maple syrup, lime juice, vanilla, and salt to the food processor and blend again. The mixture may be runny at this stage, so keep blending until the mixture starts to thicken. Then add the melted coconut oil, grated lime rind, kiwi fruit and baby spinach to the food processor and blend again.

Remove the base from the freezer and pour the filling on top of the base. Cover with plastic wrap and return to the freezer for two hours.

For the topping:

About 30 minutes before you wish to serve the cheesecake, remove it from the freezer and add sliced kiwifruit, then place it in the fridge so it can defrost a little before serving.

Nicole Avery is a Melbourne mum to five beautiful kids. She is the master organiser behind the popular parenting blog Planning With Kids and the author of a book by the same name, where she shares tips and tricks for organising the chaos of family life.

Course:
Dessert

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