California Avocado Lime Cheesecake

1. Prepare crust by pulsing together all crust ingredients except water in a blender.
2. Pulse until a sticky crumble forms. You should be able to form it between your fingers. If the mixture feels dry, adjust by adding water by the teaspoon, as needed.
3. Press crust mixture into a 9-in. springform pan to create an even crust. Set aside.
4. Drain cashews and then add to the blender with all remaining filling ingredients. Using a tamper to help break down the ingredients, blend until completely smooth.
5. Spoon the mixture into the springform pan and then tap down to remove any air bubbles. Smooth the surface with the back of a spoon and place in the freezer to set for three hours, or overnight.
6. To serve, let thaw for a few minutes then gently remove from the pan and enjoy.

Variations: This recipe will make 1 large (9-in) cheesecake or 3 mini (4-in) cheesecakes. If you cannot find buckwheat groats, you can substitute this with more oats, or use a nut like pecans or toasted almonds.

Serving Suggestion: If you’d like, you can garnish with coconut whipped cream, fresh slices of key lime and zest.

Beverage Pairing: Serve with an iced matcha to complement the flavors and balance the sweetness of the cheesecake.