Coconut & lime 'cheese'cake

*This recipe requires soaking the nuts the night before




3/4 cup almond meal

½ cup whole almonds or walnuts 

1/4 cup dates

2 tbsp melted coconut oil

1 tsp vanilla extract

¼ tsp salt

¼ cup Desiccated coconut (optional)



1 ½ cups macadamias or cashews (or a mix of the two) soaked overnight

1 avocado

5-6 tbsp rice malt syrup

¼ cup Desiccated coconut

1 tsp vanilla extract

Rind of two limes

Juice and pulp of 3-4 limes (enough to yield ½ cup)*

¼ cup melted coconut oil



Rind of one lime

Slices of lemon and lime

Shredded or desiccated coconut

*Note: you can use lemon to make up the difference if you don't have enough lime.




1. Soak the dates in boiling water for 5-10 mins. Drain them and place in a large food processor or blender with the other base ingredients. Blend all ingredients well until it comes together and is almost sticky. Put the mixture in a small spring form tin, patting down evenly with a spatula and freeze while making the filling.


2. Drain the soaked macadamias and/or cashews. Put the nuts in a food processor and blend for 30 seconds to a minute.

3.  Grate the rind of the limes very finely, adding the rind of 2 of the limes to the nut mixture and put the rest of the rind aside and leave for the garnish.  Add the other filling ingredients and blend further until it has reached a creamy consistency, 30 seconds to 1 minute. Pour over the base then freeze for a further 2-3 hours.


4. Decorate with desiccated coconut, lime rind and lemon/lime pieces. It can be served immediately when taken out of the freezer, keep the remaining cake in the fridge.