Coconut Ice Cream Cheese Cake With Lime And Avocado

  1. First of all, make sure to soak the cashew nuts for the second layer and the dates for the first layer.
  2. Then make the first layer; place the mixed nuts in the blender and run until you have grainy nut flour. Add the soaked dates (not the soaking water), and soy/almond milk and blend for another few minutes. You might need to stop the blender once or twice and scrape down the sides. When you have a fully blended sticky dough, remove it and press it out in a spring form pan (or whatever cake tin you have at home). Place in the freezer while making the second layer.
  3. Melt the coconut oil on low heat in a pot and remove the soaking water from the cashew nuts. Place both in a blender together with the agave, the lime juice/pulp and the avocado. Blend on full speed for a few minutes until you have a completely smooth cream. Then remove from the blender, and add the shredded coconut. Give it a good stir before pouring it into the cake tin to cover the first layer. Spread it out as evenly as possible before putting it back in the freezer for at least a couple of hours.
  4. Before serving, garnish with the fresh strawberries (whole or sliced) and a little more shredded coconut.

layer, dates, mixed nuts, non dairy milk, layer, cashew nuts, coconut oil, agave, lime, perfectly, shredded coconut, fresh strawberries

Taken from food52.com/recipes/36986-coconut-ice-cream-cheese-cake-with-lime-and-avocado (may not work)

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