Gluten Free, Dairy Free "Cheesecake"

Dairy Free "Cheesecake"

I've had my eye on this recipe for awhile and I thought Christmas would be the perfect time to try it out.  I can't even start to explain how good this "cheesecake" was!  Every single person that tried it said it was remarkable!  Here are what some people are saying:

  • "This is really really good -what is the crust made out of?" Keith (gluten intolerant)
  • "It was SOOOOOO good" Jen G. (supermom)
  • "DOOD" aka "Good" Ethan, (age 1)

I adapted the recipe from the Helmsley and Helmsley cookbook we got last year for Christmas.    It was the easiest thing on earth to make and it's jam packed with nutrients! 

Needed:

  • 1 cup pecans
  • 7.5 tablespoons shredded unsweetened coconut
  • 9.5 tablespoons cocao nibs (found them at superstore and at bulk barn)
  • 1 cup pitted dates
  • 9 tablespoons raw honey
  • 3 tbsp coconut oil (melted) for base
  • 5-6 ripe avocados
  • 3/4 cup lime juice
  • 1 tsp lime zest
  • 3/4 cup coconut oil (melted) for the filling
  • stevia to taste
  1. Pre-heat oven to 300 degrees F - When heated, toast the pecans and coconut on a baking tray for about 7-10 minutes, until coconut is golden.
  2. Line the base (and sides if you wish) of a springform or loose-bottomed 7 inch round cake tin with parchment paper.
  3. Put the pecans, coconut, cocao nibs, pitted dates and 3 tbsp coconut oil in blender/food processor and blend until mixture is crumbly but still holds together, keeping a little crunch is a nice touch.
  4. Fill the bottom of your tin with the base mixture and press it down tight with the back of a spoon - making sure it is even on all sides.  Let the base cool in the fridge while you prepare the filling.
  5. Put the peeled avocados, lime juice, lime zest, raw honey, 3/4 cup coconut oil, and stevia in the blender/food processor and blend until smooth and silky.  The more coconut oil you use the thicker your cake will become.  Check for taste and add more lime juice, honey or stevia based on your preference for sweet vs. tart. (to be honest I used barely any stevia when I made mine). 
  6. Pour filling in the cake pan, cover the top and return to fridge for at least 4 hours or let rest overnight. 
  7. Before serving carefully remove cake from pan - you may need to run a knife around the edges before removing cake. 
  8. Enjoy!

Ps - I thought a little bit of drizzled dark chocolate, or toasted coconut could make a nice addition to the cake - but it's pretty perfect as it. 

P.Ps - You could use this base for any other type "non-bake" cakes too - it was seriously that good.