The Sexy Sugar Free Vegan Project: Key Lime, Kiwi + Avocado Slice
Yes, it's true. Fruit contains sugar. The tricksy one, our old friend fructose, no less. So we have to go easy, or it could trigger those nasty cravings we've worked so hard to beat. A lot of you will be trying to cut fruit out completely during your 8-10 week quit phase, so please omit the kiwi fruit if that's the case. Having said that, I feel I've made it safely through the danger zone and now that I've reached the other side, I reckon a little slice of low fructose kiwi fruit here and there is OK. With all those great digestive enzymes and fibre, I think the health benefits of kiwis kind of balance out the fructose. Either way, this slice is yum-my!
So, I have one of my super-fit girlfriends to thank for this recipe. I was delighted that she invited me to a raw food party a few weeks ago (the first party I've ever been to with green smoothies for cocktails!). I was even more delighted to see the healthy desserts she and her friends had whipped up, including a divine avocado and lime 'cheese'cake. Without further ado, here is my version of that recipe. No sugar, no gluten, no animal products and... no cooking. Heaven!
Key Lime, Kiwi and Avocado Slice
biscuit base
2 cups raw nuts (almonds, hazelnuts, brazils, macadamias, walnuts, pecans)
1/2 cup almond meal
2 tbsp coconut butter
a pinch of salt
filling
2 cups raw cashew nuts (soaked overnight)
1 avocado
1/2 kiwi fruit (peeled)
1/4 cup coconut butter
1 tbs brown rice syrup
1 vanilla bean (scraped and mixted with 1 tsp hot water)
2 limes (juice and zest)
method
Chop the nuts into small crumbs in a food processor, before adding the coconut butter, salt and almond meal. Continue to process until a dough forms. Press the dough into the bottom of a pie dish and refrigerate until later. I used a silicone mini loaf tray, which worked perfectly for this.
Blend the remaining ingredients in a blender or food processor until smooth. Add some extra water if you need, but go slowly – you don’t want it to be too watery. Pour over the crust and freeze until firm – about an hour should be enough, but overnight is best for perfectly formed cakes.
Take your mini cheesecakes out of the freezer about 30 minutes before serving. They're best eaten semi-frozen with a twist of lime and a slice of kiwi on top. I served them in cupcake liners, flattened out and folded, from Sweet Estelle's Baking Supply.
How do I sign up to The Sexy Sugar Free Vegan Project?
To join, simply enter your email address below. I'll send out little goodies and tips along the way. Then, simply follow Wolf and Willow each day and try out as many recipes as you can. Easy!
