My daughter wanted a lime and coconut cake for her 14th birthday. None of the recipes that I googled sounded very promising, so I decided to adapt my Passionfruit Cheesecake recipe for the occasion.
I could only get my hands on purple-fleshed sweet potato; if you can find white-fleshed, it will produce a more traditional cheesecake colour!
Ingredients:
300 g rolled oats
100 g pitted dates
1 tbsp tahini
1-2 tbsp plant milk
300 g silken tofu
200 g steamed sweet potato
Juice of 3 limes
2 tbsp arrowroot powder
1/4 cup desiccated coconut
Method:
Pulse the rolled oats, dates and tahini in a food processor, adding just enough plant milk to bind the mixture into a soft dough.
Using the back of a spoon, press the dough into the base and sides of a pie dish.
Refrigerate crust while you prepare the filling.
Blend tofu, sweet potato, lime juice and arrowroot powder in a blender or food processor until smooth and creamy.
Pour into dough crust.
Toast desiccated coconut in a non-stick frying pan over medium heat until it just starts to turn golden, stirring or shaking the pan frequently. Sprinkle over filling.
Chill for at least 3 hours before serving.
