Having a sweet tooth I always feel unsatisfied after a savoury meal, feeling as if I need just that extra something, something a little naughty, but not too naughty to effect my waist line. However, being lactose intolerant it’s sometimes hard to find that little bit of naughtiness in mainstream supermarkets so, experimenting at home, I found a perfect yet healthy alternative to the ordinary cheesecake and its dairy free!
- 1 cup unsweetened coconut, shredded
- 1 cup walnuts
- ½ cup pitted dates (soaked in warm water for 30 minutes)
- 2½ firm avocados
- ¼ cup fresh lime juice
- 1 teaspoons lime zest
- ¼ cup raw honey or Alvage syrup
Here we go
Step 1. Put the coconut and walnuts in a food processor and blend them for 1 and a half minutes and then once you think it is at the right consistency add the dates in and process until the mixture sticks together.
Step 2. Remove the mixture and place into little cupcake holders, or if you want to make this as a cake place the mixture in a cake tin. Only put in 1 and a half tablespoons into the bottom of the tin or holder, leaving enough room for the topping.
Step 3. Put the algave syrup, lime juice and lime zest into the processor until its smooth and then pour that mixture on top of the base.
Step 4. I always like to garnish my desserts whether it be with kiwi or blueberries you can use any fruit around the house to make them look as good as they taste.
Step 5. Put them in the freezer for 30-60 minutes to let them set and then leave them in there. This means that everytime after dinner when you fancy something a little sweet you can grab you keylime dessert.
Best way to enjoy
After a meal as a cheeky dessert!