Delicious, decadent, smooth, zesty and creamy.  What more can I say?  This is a healthier alternative to the regular ‘cheese’cakes out there, using only natural non-processes fats and sugars to enhance the flavours and texture.

Ingredients for crust

2 cups walnuts
1 cup chopped dates
Pinch of Himalayan pink salt


  1. Process the crust ingredients in a blender with an ‘s blade’ until the mixture comes together.
  2. Empty into a 9″ cake pan (removable bottom is best type to use) and press down until the crust is firmly in place.
  3. Put in the freezer until the filling is ready

Ingredients for filling

2 cups unsalted cashews (soaked overnight or for at least 2 hours minimum)
1 large avocado
1/2 cup of raw coconut oil (melted)
1/4 cup agave syrup/maple syrup
4 soft limes (grate the zest of 2 of the limes and juice all 4)
Pinch of Himalayan pink salt


  1. Put all the ingredients in a blender and blend until all the ingredients have broken down, combined and is of a smooth and creamy texture.  This may take about 10-15 minutes so be patient.
  2. Add the filling onto the crust and put back into the freezer for 30 minutes to become firm.

Ingredients for topping

1 can of coconut milk
Zest from 1 lime and juice from 1/2 of the lime


  1. Open the can of coconut cream and gently remove the cream from the surface into a bowl.Add the zest and juice from the lime and gently mix.
  2. With a teaspoon, make little quenelles of the cream and put on top of your pie before serving.  Truly scrumptious!
  3. With the rest of the coconut milk, you can use this in soups for a delicious flavour (see above for some of our soup recipes which uses coconut milk).


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