Yum.  Have to try...

Avocado Lime CheesecakeCrust Use the crust from the original recipe or choose any of your liking (this time I used a date nut crust). Press into a multiple mini cheesecake pans or into a 6" or 8" springform pan (all depends how thick you want it).

(original recipe

Crust 1/3 cup almonds 1/4 cup shredded coconut 2 dates, pitted 1/2 - 1 teaspoon water 1 teaspoon melted coconut oil Grind the almonds in a food processor. Add the coconut, dates, and water and grind into a dough. Add the coconut oil last. Grind again into a mixture that will hold together when pressed in your hand. Press into the bottom of mini or 6" spring form pan (crust will be thin in a 6" - you can double the recipe if you want it thicker) and set aside.)

Filling 2 medium/large avocados 6 tablespoons coconut nectar or agave 1/2 cup lime juice 1 teaspoon pure vanilla 6 drops stevia 5 tablespoons melted coconut oil 4 tablespoons melted coconut butter lime zest, to taste Blend the avocados, nectar or agave, lime, vanilla, and stevia until smooth and creamy. Add the oil, butter, and some zest. Blend to incorporate. Add more zest if needed. Pour over the crust. Allow to firm in the fridge for at least 8 hours.

Topping I simply used frozen strawberries that I thawed, pureed with a bit of lime juice, and a few drops of stevia. I stirred in some chia seeds to thick the mixture. So there ya go! Let me know how you like it if you decide to make. You can do something more fun and different with the topping if you like.

How sweet is it, do you think?

I had Avocado ice cream the week before last.  It wasn't sweet at all--err, comparatively to other ice creams which are sickenly so.  It was very rich, but more creamy/buttery/wet grassy/fresh. 

Mmmm... Grassy icecream...

That's the stuff! I can confirm it's awesome.