You wouldn't believe how delicious this cheesecake is, healthy and not too rich. Our two girls absolutely thought it was normal cheesecake!

Ingredients:

Base
2 cups ground almonds (almond meal)
1 cup desiccated coconut
¼ cup coconut oil, softened or melted
Zest of 1 lemon
1 tsp vanilla extract or paste
½ tsp salt (if the nuts aren’t salted)

Filling
400g dairy-free dark chocolate (sugar free choc for keto)
1 ¼ cups coconut yoghurt
1 x 400g can coconut cream
1 large ripe avocado
¼ cup coconut oil (cold pressed/virgin if you can find it)
1 tsp vanilla extract
Pinch salt

Method:

Line the bottom of a 23-25cm diameter springform tin with baking paper.

In a food processor, process all the crumb ingredients finely. (I find tipping the processor up on its side a little so it’s on an angle helps it all mix up better and not stick to the sides).

Press the crumb into the bottom of the tin in an even layer, fairly firmly. Pop in the fridge.

Melt the chocolate in a heatproof bowl sitting over a pot of simmering water (not touching the water), until just melted, stirring every now and then. (Or, you can microwave it in a glass or ceramic bowl on high for 1 ½ minutes, stirring well until smooth.)  Let the chocolate sit for 15 minutes until it’s cooled a bit.

Add the coconut yoghurt to a food processor. Add the extra whole tin of coconut cream, avocado flesh, coconut oil, vanilla and salt. Process until smooth, scraping down the sides.

A third at a time, stir the chocolate mixture into the coconut cream.

Scrape the mixture on top of the cheesecake base, cover and refrigerate for at least 2 hours to set.

Just before serving, warm the outside of the tin with a hot cloth, then undo the spring and gently move to a serving plate. Decorate with loads of fresh chopped berries and dust with icing sugar if you like.