Raw Cashew Coconut Lime Cake!

(Makes one 20cm cheesecake) Receipe specified for Thermomix, you can use any fast blender or food processor. I was inspired by quirkycooking's Macadamia Lime Cheesecake but decided to use cashews as they are cheaper! Also changed a few small elements to make it easier for myself. 

The Shopping List

450g Raw Cashew Nuts 

70g Shredded Coconut

120 g Pure Maple Syrup

10 Dates, Pitted

1.5 tsp Natural Vanilla Extract

2 x Limes

55g Raw Coconut Oil

320g Fresh Avocado

150g Ayam Coconut Cream (I used the 'light' version)

Salt 

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Method

Base:

130g raw cashew nuts

70g shredded coconut

10 dates

Pinch of salt

Blend the above ingredients in the thermomix on speed 9 for 20 seconds. 

Grease your cake tin (preferably spring form) with some coconut oil. Pour the base mix into the tin and press down firmly, I use a glass with a flat base to get the mixture nicely firm and flat. 

Filling:

Half a tsp vanilla extract

Zest from two limes

Blitz the above ingredients together on speed 10 for 10 seconds

Add 150g raw cashews and blend on speed 10 for 8 seconds

Add flesh of 1 lime, 320g fresh avocado, 90g pure maple syrup, 55g raw coconut oil, a pinch of salt and blend on speed 9 for 1 minute. 

Pour into the cake tin and spread gently over the base. Put the whole thing in the freezer for about thirty minutes. 

Topping:

150g raw cashews

150g Ayam coconut cream

1 tsp vanilla extract

Juice of 1 lime

30g pure maple syrup

Mix the above ingredients on speed 9 until smooth and creamy

Pour over filling and smooth with spatula. I keep the spatula still and rotate the tin to get a nice even spiral.

Decoration:

Crush some of the remaining cashews and sprinkle over the cake with some lime zest.

Place in the freezer for about two hours. 

It should be served semi frozen, thawed just a little so that you get that great cheesecake texture. Store it in the freezer and presumably it lasts for a long time... I wouldn't know because it all got eaten within a day!