INGREDIENTS
300 grams cream cheese
200 ml whipping cream for mixing with avocado
150 ml Whipping Cream
1 medium-large Avocado, cut into big cubes
1/4 cup sugar - Stevia, organic coconut sugar, etc.
30 ml water
2 tbsp. fresh lime juice
Zest of 2 limes
1 sachet Gelatin Powder
Pie Crust:
1 cup gram ground
1/4 - 1/2 cup dates (8-12 dates) hint: use enough dates to bind the crust (only).
5 tbsp. butter (2.5 oz)
1 tbsp. water
a pinch of salt
INSTRUCTIONS
1. Zest the lime first before extracting the juice. Set aside the lime zest and juice
2. Place the gram crackers in food processor until finely ground. Add 8-12 dates (less is better), 1 tbsp. water, salt and melted butter; process until a moist crumb forms. Press crumb mixture onto the bottom of a 10 inch diameter spring form pan or 10 inch diameter mousse ring. Chill in the freezer for 10 minutes to set.
3. Boil 150 ml of whipping cream in a small sauce pan and add it to the gelatin powder in a medium bowl, stir for 2 minutes until completely dissolved. strain through fine sieve. Cool it down.
4. Using a food processor combine avocado, cream cheese, sugar, 200 ml. whipping cream, lime juice, zest and 30 ml of water until everything is smooth and well combined.. Pour in the cooled gelatin cream mixture and continue processing until well combined, cream and smooth in texture.
5. Pour avocado lime cheese cake into the prepared cake pan and smooth the top. chill in the freezer for 1 hour to set.
6. Release the pie from the pan if using spring form pan. If using a mousse ring (which I used I this recipe) use a blow torch and run around the edge of the ring to loosen the mousse and remove the ring.
7. Garnish with lime slices and zest.