150gm cashew nutssoaked in water for 2-4 hours, then drained
2small avocadospeeled and stoned
sea salt
1tsp.vanilla paste or 1 vanilla podsplit lengthways
100mLagave nectar
juice of 2 lemons
100mLcoconut oil
juices of 5 limesplus the pared zest of 1 for the top (optional)
slicesof kiwi fruit for the topoptional
150g.oreo cookies or other type of biscuitfinely ground
3tbsp.coconut milk
Instructions
Lightly spray an 18cm loose-bottomed cake tin with oil spray.
In a mixing bowl, combine the ground biscuits and coconut milk. Press the mixture into the bottom of the cake tin. Chill in the fridge for about 30 minutes.
Put all the ingredients except the lime zest and kiwi fruit into a powerful blender. Process until smooth. Then take the cheesecake base from the fridge and ladle in the green filling.
Decorate with curls of pared lime zest, or with overlapping layers of kiwi fruit slices, or both. Chill in the fridge for 2 hours before serving.