Açai Lime Pie
Silken tofu seems like an odd ingredient for a pudding, but it gives this dessert a wonderful thick consistency, akin to a cheesecake, minus the dairy. Açai powder gives it the vibrant purple colour and an added antioxidant boost. It’s not too sweet, and we think it’s better than a “real” cheesecake hands down.
Makes 1 large, or 2 medium cheesecakes. We used two 4” tins with a removable base.
Ingredients
For the base:
120g dates (pitted)
45g sunflower seeds
45g pumpkin seeds
45g almonds
2 tbsp coconut oil
Pinch of salt
For the filling:
300g silken tofu (290g drained weight)
50g Brazil nuts
50g coconut oil (melted)
2 tbsp organic açai powder
2 tbsp agave syrup/honey
Juice of 2 limes
Zest of 1 lime
½ tsp vanilla essence
Method
Place brazil nuts in a bowl and pour boiling water over them. Leave to soak until needed for the filling.
For the base:
In your food processor, place all the base ingredients and pulse until well combined and you have a crumbly texture.
Use your hands or the base of a glass to press the base mixture evenly into your tins.
Put in the fridge for a few hours until firm.
For the filling:
Drain the brazil nuts, and put everything except the melted coconut oil and lime zest in the food processor and blend until smooth.
Whilst the food processor is running, pour in the melted coconut oil, creating a thick but pourable mixture.
Stir the lime zest through the mix.
Pour the mix over your pre-prepared bases and smooth the tops with the back of a spoon.
Place the cheesecake in the fridge for a few hours until set.
Remove from the tin, slice and serve with fresh fruit, desiccated coconut, or flaked almonds.
We would love to see your açai creations! Snap them and tag us on instagram @growildacai