After planting the apple orchard in our backyard, we deliberated where to position the lemon, lime and grapefruit trees. We bought several huge terracotta pots for movement if the winter months were too cold, placed them in a sheltered position behind the vegetable garden near the back fence and the citrus trees thrived.

The crust is raw and filled with wholesome goodness, and the citrusy avocado/cashew filling is sweetened with health-giving soft dates. Finely grating the five limes is a bit tedious, but worth the effort for the lime’s zesty flavour when paired with avocado is brightly flavoured and tangy.

Health benefits:

·       Lime consists of water and is an extremely good source of vitamin C. It is also rich in dietary fibre and minerals like calcium, iron, potassium, copper, magnesium and phosphorous. The best thing about lime is that it has the least amount of calories, carbohydrates, and fats. Lime peel and pulp are also rich in phytochemicals like polyphenols.

·       The health benefits of lime include weight loss, improved digestion, reduced respiratory and urinary disorders, relief from constipation, and treatment of scurvy, peptic ulcer and gums. It also aids in skin care and eye care.

ZESTY LIME TART

Use a 23 cm (9 inch) tart tin

PB, R, V, DF, GF

Crust:

½ cup (45 g) organic whole rolled oats

1 cup (140 g) cashews

½ cup (45 g) desiccated coconut

¼ cup (62 ml.) rice malt syrup

8 soft medjool dates, pitted

Filling:

½ cup (70 g) raw cashews, soaked for 20 minutes in boiled water, drained

4 large ripe avocados, flesh

5 limes, juiced and zest

4 tbsp (85 ml.) maple syrup

2 tbsp (27 g) solid coconut oil, melted

pinch of sea salt

Topping:

2 limes, thinly sliced

1 lime zest

Line a 23 cm (9 inch) round sping-form cake tin with baking paper.

To make the crust, pour the cashews and almonds into a food processor and pulse to chop into small pieces. Add the remaining crust ingredients and blend until the mixture comes together in clumps. Press the mixture into the base of the cake tin with the back of a spoon and place it into the freezer while you make the filling.

Place all the filling ingredients into a blender, push the mixture down into the blades and pulse until smooth and creamy. Pour the filling over the crust and with the back of a spoon spread over the tart. Freeze at least 4 hours until set or overnight. Before serving, decorate with lime slices and zest, and sit in the fridge for 30 minutes to evenly thaw before transferring the cheesecake onto a cake stand, to cut into wedges to serve.