Ingredients
Cheesecake base
Filling
Method
1.Whizz biscuits to fine crumbs then add cacao and coconut and pulse to mix well. Add butter and whizz until mixture clumps together.
2.Press the crumbs into a lined 20cm springform tin and smooth down firmly with the back of a spoon. Chill while you make the filling.
3.Whizz the avocados, matcha powder (if using), shredded mint, zest and honey until smooth. Add the cream cheese and crème fraîche and blend until well mixed.
4.Place the water in a small, microwave-safe bowl and sprinkle the gelatine on top. Allow to swell and become spongy for a few minutes. Then heat gently in the microwave for 10-15 seconds and stir until dissolved and clear. Cool, then whizz with the avocado mixture until just blended.
5.Spoon avocado mixture onto biscuit base and smooth the top. Sprinkle with cacao nibs and chopped dark chocolate. Chill for at least 3 hours or until set.
6.To serve, gently run a thin knife around the edge of the cheesecake and carefully unclip the tin. Transfer to a serving plate and garnish with extra chopped chocolate, lime zest and mint.
Note
- Serves 10-12. – Matcha is a fine powder made of specially grown and processed green tea leaves. It’s available from organic shops, specialty food stores and some supermarkets.
