1 cup of organic shredded coconut
1/2 cup of sunflower seeds
¼ cup pepitas
1 tablespoon of hulled Tahini
1 tablespoon of filtered water
5 Medjool dates
1 tablespoon of honey
2 tablespoons of oats
2 large ripe avocados
1/4 cup of honey
Pinch of pink Himalayan rock salt
1/4 cup of lime juice
1 tablespoon of psyllium husk
1/2 cup coconut oil in liquid form
Shredded coconut to garnish
Put all base ingredients in a food processor and pulse until all combined, creating a thick consistency.
Line a square or rectangular baking tray with baking paper and spread the base through so it is even and then place in fridge to set.
Put all filling ingredients apart from the coconut oil in the food processor and process on high for 3 minutes until smooth. Then slowly add in the coconut oil whilst processing at a low speed for 2 minutes.
Pour the filling on to the base so it is even.
Sprinkle shredded coconut on the top and place in fridge for a minimum of 2-3 hours.
Remove from fridge and cut into bite size square pieces for your avocado and lime cheesecake bites.Tags: avocado, cheesecake, coconut, lime