RAW AVOCADO VANILLA BEAN LIME CHEESE CAKE

Happy New years everyone! 1 more day left of 2012, I'm so excited for new adventures and experiences to come in 2013! I though I would make one last awesome desert before I start my week juice cleanse in January! This I think is so far my favourite combination of flavours, I have become a huge fan of "real" vanilla beans, so amazing! I kept saying "this smells amazing!" while making this cake, can't believe I have been missing out on them for so long, I'm going to try more recipes with them to enhance the flavour~

INGREDIENTS: ( makes 6 - 8"cake)

CRUST:

1/3 Cup Almond flour

1/4 Cup unsweetened shredded coconut

4 Medjoole dates (soak in hot water)

1 TSP melted coconut oil

FILLING:

2 Large organic avocados

3 TBS raw un pasteurised honey

1 TSP pure vanilla extract

1/3 seeds of vanilla bean

6 drops stevia

5 TBS melted coconut oil

4 TBS coconut mana / butter

Pinch of salt

TOPPING:

1 cup fresh or frozen strawberries

4 drops of stevia

1/2 TSP gelatin

DIRECTIONS:

- In a food processor combine almond meal, coconut and dates

- Add in melted coconut oil (make sure the mixture is sticky enough to press into a spring form pan)

- Press crust into the bottom of a 6" - 8" spring for pan (or into silicone cup cake cups)

- In a blender blend combine all filling ingredients except the coconut oil & mana

- Melt the coconut oil and whisk in the coconut mana making sure all the clumps are disintegrated

- Add in the coconut mixture mixing well into the rest of the filling

- Pour filling overtop of crus and place in freezer

- IN a sauce pan heat up raspberries

- Add in stevia and gelatin , mix well

- Remove cake from freezer and pour the raspberry mixture over top making sure its level

- Now place into the fridge and allow to set for min 4 hours