Key Lime Cake (Fructose Friendly)

This little creation was inspired by an awesome Key Lime Cheesecake that we had at work (Happy Place) last week. After tasting a piece of that lime-y goodness I decided to get creative in the kitchen and try to recreate it. Whilst I cannot claim my cake is anywhere near as good, it is still pretty delicious and very low in sugars (only the natural sugars from the lime, which is low fructose anyway). It makes for the perfect, guilt-free dessert full of nourishing good fats from the coconut cream and avocado. The gelatin, for the non-vegos amongst us, also gives it an added complete protein and it is great for hair, skin, nails and gut health! Who said a healthy cake didn’t exist?IMG_8892

Key Lime Cheesecake
Ingredients:
Base:
1 cup raw buckwheat (buckinis)
1 tsp cinnamon
Pinch salt
Pinch vanilla bean powder
2 Tbsp coconut oil
Zest 1 lime
1/4 tsp green leaf stevia
Filling:
270mL coconut cream
1/2 avocado
Juice of 2 limes
1/4 tsp green leaf stevia
Tiny pinch salt
Pinch of vanilla bean powder
3 Tbsp gelatin *grass-fed and organic if possible* (I think you can substitute soy lecthin protein for vego/vegan)
1/4 cup cold water

Method:
1. In a blender/food processor blend all base ingredients until a doughy crumble forms. Press firmly into a small lined cake tin and put in the fridge to set.
2. To start the filling mix the gelatin and cold water together in a small bowl and leave to thicken. Blend the remaining ingredients in a blender/food processor, then add the gelatin mixture last and blend. Spread over the base and place back in the fridge for at least 3-4 hours until set.


Love Erica xx

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