Yield: 12 servings
For the crust:
1 cup raw almonds
1 cup unsweetened coconut, shredded
1 cup gluten-free rolled oats
80 ml real maple syrup
1 lime, juiced
For the vegan cheesecake filling:
7 oz coconut cream
1 cup lightly roasted macadamia nuts
110 ml real maple syrup
3 ripe avocados
4 limes, juiced
2 limes, juiced
For the crust:
In a food processor add the crust ingredients, and pulse until all the ingredients come together. If the juice of one lime isn’t enough, add more juice until the ingredients begin to form a crust, and set aside.
For the cheesecake filling:
Place the macadamia nuts, almonds, maple syrup, avocados, lime juice and zest in the food processor, and pulse until you obtain a silky smooth texture. This will take at least four to five minutes.
Add the coconut cream and pulse for another one to two minutes, until incorporated. Pour the cheesecake mixture in a piping bag, and cool it for at least four to five hours before serving.
Take the cheesecake filling out of the fridge, and assemble the cheesecake and crust mix to your desired presentation.
ABOUT THE CHEF: Lucky Dhillon learned early on that good food brings people together. With that insight and an extensive experience cooking all across the Vancouver Lower Mainland, he’s now helming his own catering service – Soulful Kitchen. A passion for the kitchen camaraderie combined with a background of working with local, rustic and fresh ingredients has lent his food a quality that’s best summed up as being, “Unpretentiously Soulful.” Soulful Kitchen, is now in its second successful year. Dhillon says the Soulful Kitchen team is focused on creating a soulful, elegant, and authentic experience that’s visible even in the minutest details.