(Makes 2 4″ Cheesecakes)
1/3 Cup Almonds
1/4 Cup Shredded Coconut
2 Pitted Medjool Dates
1 Teaspoon Water
1 Teaspoon Melted Coconut Oil
2 Cups Strawberries
1/8 cup (or a little less) Lime juice
3–4 drops of Stevia
1 Tablespoon Chia Seeds
Grind the almonds, shredded coconut, and dates in a food processor (I used this one). Add the water and grind until it has formed a dough.
Add the coconut oil last. Grind again into a mixture that will hold together when pressed in your hand.
Press into the bottom of two 4″ springform pans and set aside.
Put the avocados, agave, key lime juice, vanilla, and stevia in a clean food processor and blend until smooth and creamy.
Add the oil, and butter. Blend.
Pour over the crust.
Allow to firm in the fridge for at least 8 hours.
Prepare the topping by taking the strawberries, lime juice, stevia, and chia seeds in your food processor. Blend together then refrigerate at least 2 hours. Top cheesecake immediately before serving.
- Calories: 356