Avocado Key Lime Cheesecake

Ingredients

For the crust:

1 c. pecans, soaked 2 hrs*

1 c. almonds, soaked 8+ hrs*

8-10 dates (adjusted to sweetness of your liking)

¼ c. butter, ghee, or coconut oil

¼ tsp. sea salt

For the cheesecake filling:

5 ripe medium avocados

¼ c. key lime juice (about 10 key limes)

1 tbsp. lime zest (from about 3 key limes)

½ c. coconut oil

½ c. raw honey

1 tsp. vanilla extract

¼ tsp. sea salt

Directions

Prepare the crust by combining all the crust ingredients in a large food processor.
Process until the mix is crumbly and sticks together when pinched.
Press into a 9″ springform pan (great for easy removal and cutting) and move it to the fridge to chill for 15 minutes.
Peel, pit, and chop the avocados.
Add them to the food processor along with the rest of the cheesecake filling ingredients.
Process until smooth, scraping down the sides as needed.
Optionally, you can move the mix to a high-powdered blender for a whipped texture (as shown above).
You’ll want to blend in about two batches, starting with a low speed and turning it up to high until the filling lightens in color and is thick like creamed butter. (<<– this step will produce a lighter cheesecake but either way will work)
With or without the blender option, pour the filling into the chilled crust, smooth it out evenly, and put it back into the refrigerator for at least 30 minutes, or until it has firmed up.
Keep leftovers chilled with a tight saran wrap seal on the surface to keep it from browning.

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